Mackerel & Green Beans in Chilli, Garlic & Ginger with Charred Limes
This oily fish is perfect for grilling over high temperatures, and ideal for cooking on a fire pit. Living near to the coast we can get our hands on fresh fish very easily, and the fresh flavours pair perfectly with the Asian flavours of our Chilli, Garlic & Ginger Bread Dipper.
Serves 4
INGREDIENTS
4 mackerel – whole fish, cleaned and gutted. Your fishmonger can do this for you
3 tbsp of Chilli, Garlic & Ginger Bread Dipper
1 tbsp of good quality dark soy sauce, we like to use Kikkoman
Pinch of sea salt
Thumb sized piece of fresh ginger, peeled and chopped into matchstick sized pieces
Handful of green beans, trimmed
3 limes, cut across the middle
Get ahead and make a simple marinade with the bread dipper and soy sauce and a little sea salt whisked together. Pack the fish with the ginger, and place the whole fish into the marinade before leaving for a couple of hours in the fridge for the flavours to fully infuse.
Once the fish is placed onto the grill, pop the beans into the remaining marinade for a quick coating, and then straight onto the grill with the fish, along with the limes placed cut-side down.
The fish should only take five minutes on each side to cook. Serve with the beans and the juice of the charred limes on a sharing platter, and a side of our Salty Fire Pit Potatoes.
