Grilled Mackerel
with Garlic Dipping Sauce
Grilled Mackerel
with Garlic Dipping Sauce
Recipe by Deana Saukam
“Whole mackerel is made for the grill: The dense, oily fish stays moist inside and absorbs a gentle smoke. This Cambodian version from Deana Saukam, trey ang, comes with melted scallions and the Cambodian equivalent of a salsa verde—bold and zingy with lime, cilantro, and sliced Thai chiles.”
– Food & Wine
“Whole mackerel is made for the grill: The dense, oily fish stays moist inside and absorbs a gentle smoke. This Cambodian version from Deana Saukam, trey ang, comes with melted scallions and the Cambodian equivalent of a salsa verde—bold and zingy with lime, cilantro, and sliced Thai chiles.”
– Food & Wine
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- Yield4
Ingredients
- 10 garlic cloves
- 3 Thai bird chiles, sliced
- 1/3 cup fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons palm or light brown sugar
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 12 scallions, cut into
- 1/4-inch pieces Kosher salt
- 1 (2 1/2- to 3-pounds) whole mackerel, cleaned
- Freshly ground black pepper
Serve with:
- Peeled and thinly sliced English cucumber
- Thai basil leaves
- Mint leaves
- Cilantro leaves
- Steamed white rice
Preparation
1
Place garlic and chiles in a mini food processor; pulse until finely chopped. Scrape into a small bowl, and whisk in lime juice, fish sauce, and sugar.
2
Heat 1/4 cup olive oil in a small skillet. Add scallions, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Scrape into a medium bowl. Stir in remaining 1/4 cup olive oil.
3
Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Brush fish with oil; season with salt and pepper. Grill, basting with scallion mixture, until just opaque, about 15 minutes per side. Transfer to a platter and top with remaining scallion mixture. Serve with garlic dipping sauce, cucumber, herbs, and rice.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
- Yield4
INGREDIENTS
- 10 garlic cloves
- 3 Thai bird chiles, sliced
- 1/3 cup fresh lime juice
- 3 tablespoons fish sauce
- 2 tablespoons palm or light brown sugar
- 1/2 cup extra-virgin olive oil, plus more for brushing
- 12 scallions, cut into
- 1/4-inch pieces Kosher salt
- 1 (2 1/2- to 3-pounds) whole mackerel, cleaned
- Freshly ground black pepper
Serve With:
- Peeled and thinly sliced English cucumber
- Thai basil leaves
- Mint leaves
- Cilantro leaves
- Steamed white rice
PREPARATION
1
Place garlic and chiles in a mini food processor; pulse until finely chopped. Scrape into a small bowl, and whisk in lime juice, fish sauce, and sugar.
2
Heat 1/4 cup olive oil in a small skillet. Add scallions, season with salt, and cook, stirring occasionally, until softened, about 5 minutes. Scrape into a medium bowl. Stir in remaining 1/4 cup olive oil.
3
Preheat a grill to medium-high (about 450°F) or heat a grill pan over medium-high, and brush grate with oil. Brush fish with oil; season with salt and pepper. Grill, basting with scallion mixture, until just opaque, about 15 minutes per side. Transfer to a platter and top with remaining scallion mixture. Serve with garlic dipping sauce, cucumber, herbs, and rice.
