Chillis and lemongrass create a dynamic duo of flavours in this full bodied fish dish.
- 2 whole cardamom pods
- 1/4tsp crushed chillies
- 1tsp ground ginger
- 1tsp sea salt
- 5 shallots, finely diced
- 2 stems of lemongrass, tough outer leaves removed, and then finely diced
- 1tsp turmeric
- 2 limes
- 200ml (7fl oz) coconut cream
- 4 whole mackerel, cleaned
Gently grind the cardamom pods in a pestle and mortar.
Add the crushed chillies, ground ginger and salt and grind.
Transfer to a bowl, stir in the shallots, lemongrass and turmeric.
Cut the limes in half and scoop out the flesh. Dice the flesh and add to the bowl.
Stir in the coconut cream and mix together.
Cut three diagonal slits in each side of the mackerel down to the bone to allow the marinade to penetrate right into the centre.
Add the mackerel and coat evenly with the marinade.
Cover and refrigerate for 30 mins to marinate.
Pre-heat the grill to hot and grill the mackerel for 4-5 mins on each side, basting frequently, until browned and cooked through.
Serve immediately with lime wedges.