Ingredients with Measurements:
- 4 whole mackerels, cleaned and gutted
- 1/2 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 lime, cut into wedges
Special Equipment Needed:
- Grill or grill pan
- Basting brush
Step-by-Step Instructions:
1. In a bowl, whisk together coconut milk, fish sauce, lime juice, brown sugar, garlic, ginger, turmeric powder, cumin powder, coriander powder, salt, and black pepper.
2. Place the mackerels in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat the grill or grill pan over medium-high heat.
4. Brush the grill grates with vegetable oil.
5. Remove the mackerels from the marinade and place them on the grill. Cook for 5-7 minutes on each side or until the flesh is cooked through and the skin is crispy.
6. While grilling, brush the mackerels with the remaining marinade using a basting brush.
7. Once done, transfer the grilled mackerels to a serving platter.
8. Garnish with chopped cilantro and mint leaves.
9. Serve with lime wedges on the side.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10-14 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 20g
Protein: 28g
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Sodium: 720mg
Substitutions for ingredients:
- Mackerel can be substituted with any firm-fleshed fish such as salmon or tuna.
- Coconut milk can be substituted with heavy cream or evaporated milk.
- Fish sauce can be substituted with soy sauce or Worcestershire sauce.
- Lime juice can be substituted with lemon juice or vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro and mint leaves can be substituted with parsley or basil.
Variations:
- Add chopped chili peppers or red pepper flakes for a spicier version.
- Use lemongrass instead of ginger for a more authentic Thai flavor.
- Add sliced onions and bell peppers to the marinade for a more colorful and flavorful dish.
Tips and Tricks:
- Make sure to oil the grill grates well to prevent the fish from sticking.
- Do not overcook the mackerels as they can become dry and tough.
- Use a fish spatula to flip the mackerels to prevent them from falling apart.
- Let the mackerels rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
Leftover grilled mackerels can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the mackerels in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the grilled mackerels on a bed of steamed rice or noodles. Garnish with fresh herbs and lime wedges.
Garnishes:
Fresh cilantro, mint leaves, and lime wedges.
Pairings:
Thai-style grilled mackerels pair well with steamed rice, noodles, or stir-fried vegetables.
Suggested Side Dishes:
- Thai cucumber salad
- Green papaya salad
- Stir-fried bok choy
- Coconut rice
Troubleshooting Advice:
- If the mackerels stick to the grill grates, use a fish spatula to gently loosen them.
- If the mackerels are not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the mackerels are overcooked, they will become dry and tough. Watch them closely and remove from the grill once the flesh is cooked through.
Food Safety Advice:
- Make sure to clean and gut the mackerels properly before marinating and grilling.
- Always use a clean basting brush and utensils to prevent cross-contamination.
- Store leftover grilled mackerels in the refrigerator and consume within 3 days.
Food History:
Grilled fish is a popular dish in many cultures around the world. In Thailand, grilled fish is often served with a spicy dipping sauce made with chili peppers, garlic, and lime juice.
Flavor Profiles:
Thai-style grilled mackerels are sweet, savory, and slightly spicy. The coconut milk adds creaminess while the lime juice and fish sauce add tanginess and umami flavors.
Serving Suggestions:
Thai-style grilled mackerels are perfect for a summer barbecue or a weeknight dinner. Serve with steamed rice or noodles and a side of stir-fried vegetables for a complete meal.
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Region: Thai