Seared mackerel with banana flower and sweet fish sauce

Seared mackerel with banana flower and sweet fish sauce

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

There is no point making small quantities of this dressing – it keeps well unrefrigerated, and lends itself to many uses, including over grilled chicken or fish.

Ingredients

Quantity Ingredient
3 x 120g mackerel fillets
1 tablespoon fish sauce
1 tablespoon canola oil
Crisp-fried garlic or red Asian shallots, (both garlic and shallots), to garnish

Sweet fish sauce

Quantity Ingredient
1 x 500 g disc palm sugar, crushed
1 lemongrass stem, bruised along its length
1/2 red onion, sliced
4 kaffir lime leaves
2.5 cm piece fresh galangal, sliced
4 coriander roots, scraped and cleaned
100ml Tamarind
100ml fish sauce

Salad

Quantity Ingredient
1/4 banana flower, finely sliced
2 kaffir lime leaves, julienned
10 thai basil leaves
7g coriander leaves
1 long red chilli, julienned
2 dried long red chillies, seeded and dry-roasted

Method

  1. To make the sweet fish sauce, melt the palm sugar in a heavy-based saucepan over a medium heat. Add 60 ml water to help break down the sugar. Simmer until dissolved, then add the lemongrass, onion, lime leaves, galangal and coriander roots and bring to the boil. Cook for about 10–12 minutes until the sugar is lightly caramelised. The ingredients will release some water into the mixture, so keep reducing until the sugar thickens again. Reduce the heat, stir in the tamarind and fish sauce, taking care as the mixture will spit. Mix well and remove from the heat immediately. Strain, then set aside to cool. It should have a honey-like consistency and taste sweet, salty and sour. If it has solidified by the time you’re ready to serve, return the sauce to the heat, add a little more fish sauce and tamarind and allow to soften again.
  2. Meanwhile, brush the mackerel with the fish sauce. Heat the oil in a frying pan over a medium–high heat and cook the mackerel, skin side down, for 1–2 minutes – the skin should be golden and crisp – then turn over and sear for a further 2 minutes. Transfer to a serving plate.
  3. To make the salad, toss all the salad ingredients together in a mixing bowl with 2 tablespoon of the sweet fish sauce to moisten.
  4. Spoon the salad over the fish. Drizzle over 2 tablespoons of the sweet fish sauce and garnish with the crisp-fried shallots and garlic.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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