Thai-Style Red Mackerel with Pickled Cabbage and Onions

Grilled mackerel fillets coated in a homemade red curry paste, served with tangy pickled cabbage and red onions.

Healthy Fish Seafood Spicy Grill Mackerel

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

16.1g

per serving

64.5 g total

Fat

31.2g

per serving

124.8 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

200

Rice Wine Vinegar

0.25

tsp

Thai Shrimp Paste

Fruits

0.5

piece

Lime

juice only

NutsSeeds

stalk

Lemongrass

roughly chopped

clove

Garlic

peeled

tsp

Ground Coriander

tsp

Ground Cumin

piece

Lime Leaf

finely chopped

OilsFats

tbsp

Peanut Oil

Seafood

piece

Mackerel

cleaned and filleted

Vegetables

piece

Green Chilli

small, finely sliced

piece

Red Onion

large, finely sliced

0.5

piece

Pointed Cabbage

finely sliced

piece

Red Chilli

fresh, chopped

2.5

Ginger

fresh, roughly chopped

piece

Thai Shallot

roughly chopped

Method

Serve the mackerel fillets immediately with the pickled vegetables.

Bring the rice wine vinegar and sugar to a boil in a saucepan.

Pour the hot vinegar over the chilli, onion, and cabbage in a bowl and sit for 30 minutes.

Preheat the grill to its highest setting.

Blend all mackerel ingredients except the fish into a smooth paste using a mortar or processor.

Spread the paste over the mackerel and grill skin-side down for 3 to 4 minutes until cooked.