Pete Hilcke,CEO of The Pop-Up Kitchen School is an Australian Chef and TV/Radio presenter. Pete is passionate about food and cooking techniques and his passion for Seafood is second to none. He loves to explore and experiment with new flavor combinations that will enhance and bring out the true taste of fresh produce. Peter has created an exciting range of three marinades and five dry rubs.
Ingredients
- 3 tbsp. extra-virgin olive oil
- 4 small whole mackerel, gutted and cleaned
- For the drizzle
- 1 large red chilli, deseeded and finely chopped
- 1 small garlic clove, finely chopped
- Small knob fresh root ginger , finely chopped
- 2 tsp honey
- Finely grated zest and juice of 2 lime
- 1 tsp sesame oil
- 1 tsp Thai fish sauce
Preparation
- 1 Light the barbecue and allow the flames to die down until the ashes have gone white with heat
- 2 Make the drizzle by whisking 2 tbsp. olive oil and all the other ingredients together in a small bowl Adjust the ratio of honey and lime to make a sharp sweetness
- 3 Season to taste
- 4 Score each side of the mackerel about 6 times, not quite through to the bone
- 5 Brush the fish with the remaining oil and season lightly
- 6 Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white
- 7 Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving
