Chinese-style Barbecued Mackerel is a modern fusion recipe for a dish of South African barbecued mackerel that's finished Chinese style and which is served for New Year to bring good luck. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Chinese-style Barbecued Mackerel.
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Fish are also considered lucky, in Chinese culture at least, but they must be served whole, with the heads and tails still attached. This symbolizes prosperity, abundance and a fortunate year to come. Here I’m cooking braaied (barbecued) whole mackerel, with a Chinese-style of finishing the fish.
Ingredients:
2 whole mackerel, scaled and gutted
100ml sesame oil
2 tbsp soy sauce
2 garlic cloves, crushed
1 chilli, slit lengthways
½ tsp Szechwan peppers (optional)
Fennel fronds
Salt and freshly-ground black pepper
Method:
Cut slashes in both sides of the fish, season inside and outside with salt and black pepper. Line the mackerel with the fennel fronds and set in a fish basket. Close the basket over the fish and fennel then place on a hot barbecue and cook for 15 minutes, turning half way through.
In the meantime, combine the sesame oil, soy sauce, garlic, chilli and Szechwan peppercorns (if using) in a pot. Heat until smoking.
Place the barbecued mackerel in a roasting tin (discard the fennel) then pour over the hot spiced oil. This will both flavour the fish and help crisp up the skin. Serve immediately.
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