BBQ Mackerel with Filipino Salad - James Martin Chef

Name: BBQ Mackerel with Filipino Salad - James Martin Chef
Ingredients: 2 mackerel, remove head, gutted filleted; Salt and pepper; 50ml olive oil; 2 tbsp Ronib’s Kitchen Black Bean Chilli Paste; 1 mango, diced; 2 tomatoes, diced; 1 red onion, sliced; Few sprigs coriander and mint; 3 tbs Ronib’s Kitchen Banana Ketchup; 1 lime juice and zest; Heat a BBQ until hot and the coals are white.; Debone the mackerel from inside out by following the rib cage with a filet knife all around the joint. Then, using scissors cut along the backbone and pull out. Repeat with remaining fish.; Season and then pop into a pan and drizzle in oil. Cover in the black bean paste and roast for 2 minutes.; Glaze with Ronib’s Kitchen black bean paste again once out the oven.; Mix all the ingredients together for the dressing then spoon it over the fruit, veg and herbs. Warm through gently and serve alongside the fish.

www.jamesmartinchef.co.uk

Perfectly grilled mackerel and Ronib’s Kitchen Black Bean Chilli Paste, paired with a tropical salad tossed in banana ketchup-lime dressing.

View Original

Share this recipe:

Ingredients

2 mackerel, remove head, gutted filleted
Salt and pepper
50ml olive oil
2 tbsp Ronib’s Kitchen Black Bean Chilli Paste
1 mango, diced
2 tomatoes, diced
1 red onion, sliced
Few sprigs coriander and mint
3 tbs Ronib’s Kitchen Banana Ketchup
1 lime juice and zest
Heat a BBQ until hot and the coals are white.
Debone the mackerel from inside out by following the rib cage with a filet knife all around the joint. Then, using scissors cut along the backbone and pull out. Repeat with remaining fish.
Season and then pop into a pan and drizzle in oil. Cover in the black bean paste and roast for 2 minutes.
Glaze with Ronib’s Kitchen black bean paste again once out the oven.
Mix all the ingredients together for the dressing then spoon it over the fruit, veg and herbs. Warm through gently and serve alongside the fish.