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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.

HealthyFishSeafoodSpicyGrillMackerel

Estimated Nutrition

Per Serving Total
Calories 455.1 kcals 1820.5 kcals
Carbohydrates 16.1 grams 64.5 grams
Fat 31.2 grams 124.8 grams
Protein 27.6 grams 110.2 grams
Cook Time
35 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
2
tbsp
Caster Sugar
CondimentsSauces
200
ml
Rice Wine Vinegar
0.25
tsp
Thai Shrimp Paste
Fruits
0.5
piece
Lime
juice only
NutsSeeds
2
stalk
Lemongrass
roughly chopped
3
clove
Garlic
peeled
1
tsp
Ground Coriander
1
tsp
Ground Cumin
2
piece
Lime Leaves
finely chopped
OilsFats
2
tbsp
Peanut Oil
Seafood
4
piece
Mackerel
cleaned and filleted
Vegetables
1
piece
Green Chilli
small, finely sliced
2
piece
Red Onion
large, finely sliced
0.5
piece
Pointed Cabbage
finely sliced
2
piece
Red Chilli
fresh, chopped
2
piece
Red Chilli
dried, chopped
2.5
cm
Ginger
fresh, roughly chopped
3
piece
Thai Shallots
roughly chopped

Steps

  • 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.
  • Serve the mackerel fillets immediately with the pickled vegetables.