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.
Slideshow:More Mackerel Recipes
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
1 (2 1/2- to 3-pounds) whole mackerel, cleaned
Freshly ground black pepper
Peeled and thinly sliced English cucumber, Thai basil leaves, mint leaves, cilantro leaves, and cooked white rice, for serving
How to Make It
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.
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.
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.
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