Update my dinner status, I'm making this tonight.
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 750 g Mackerel fillets; skins left
- ; (11/2lb)
FOR THE MARINADE
- 175 ml Rice wine or dry sherry; (6
- 4 tb Dark soy sauce
- 75 g Soft dark brown sugar; (3oz)
- 1 Red chilli; thinly sliced
- 2 Salad onions; thinly sliced
Preparation
1. Bring a steamer pan of water to the boil. Lay the mackerel fillets on the steamer rack, cover and steam for 3 minutes. Remove and allow to cool. 2. To make the marinade, place the wine or sherry, soy sauce and brown sugar in a small saucepan over a moderate heat, stirring until the sugar has dissolved. 3. Allow to cool, then stir in the sliced chilli and onions. Lay the mackerel fillets in a shallow non-metallic dish, our over the marinade, cover and chill for 1-2 hours or preferably overnight. 4. Remove the mackerel fillets from the marinade and place skin side up under a preheated hot grill for 4-5 minutes. 5. Pour the marinade into a small saucepan and bring gently to the boil and simmer for 1-2 minutes. Serve with the grilled mackerel. Converted by MC_Buster. NOTES : This delicious Thai dish should ideally be left to marinate overnight. Delicious served with a crisp green salad and Thai fragrant rice. Converted by MM_Buster v2.0l.
