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Asian smoked mackerel salad

This salad is amazingly vibrant, packed full of interesting flavours and textures.

 Charlotte Pike   Spring 2021 Join us on        @thebbqmag





This salad is amazingly vibrant, packed full of interesting flavours and textures.

Serves 2




Asian smoked mackerel salad

  • 1 tsp sunflower oil
  • 4 small hot-smoked mackerel fillets, skin removed
  • 1 mango, peeled and cut into 1cm dice
  • 1 large carrot, peeled and grated or cut into fine julienne
  • ½ small shallot, peeled and very thinly sliced
  • 1 red chilli, deseeded thinly sliced
  • 2 tsp caster or palm sugar
  • 4 tsp Thai fish sauce
  • Zest and juice of 2 limes
  • 30g roasted salted peanuts, roughly chopped
  • 15g Thai basil, thinly sliced or left whole (optional)




  1. Simply sprinkle the mackerel with sea salt and leave covered for 2 hours. Rinse, dry well and hot smoke for 15-45 minutes until the flesh is cooked through and lightly golden in colour. Oak is a nice wood to use here.
  2. Wrap the mackerel once smoked and cooled and store in the fridge for 12-24 hours before using.
  3. Add the oil to a large non-stick frying pan. Turn the heat to high and add the mackerel.
  4. Fry for just a minute or two until crispy.
  5. Remove from the heat and lay the mackerel fillets on kitchen paper to absorb any excess oil.
  6. Put the prepared mango, carrot, shallot and chilli in a large mixing bowl. Stir together.
  7. Stir the sugar, fish sauce, lime zest and juice together in a small bowl.
  8. Pour over the salad ingredients in the bowl.
  9. Add the mackerel and gently combine.
  10. Serve on a plate topped with peanuts and Thai basil, if you’re using it. Enjoy immediately.


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