Barbecued mackerel with ginger, chilli & lime drizzle
3tbsp olive oil
4 small whole mackerel
For the drizzle –
1 large red chilli, finely chopped
1 knob fresh root ginger, finely chopped
1 small garlic clove, finely chopped
Finely grated zest and juice of 2 limes
1 tsp sesame oil
1 tsp thai fish sauce
Light the barbecue and allow the flames to die down until the ashes have gone white with heat.
Make the drizzle by whisking 2 tbsp olive oil and all the other ingredients together in a small bowl, adjusting the ratio of honey and lime to make a sharp sweetness. Season with salt and pepper.
Score each side of the mackerel about 6 times, not quite through to the bone.
Brush the fish with the remaining oil and season lightly.
Barbecue the mackerel for 5-6 mins on each side until the fish is charred and the eyes have turned white.
Spoon the drizzle over the fish and allow to stand for 2-3 mins before serving and enjoy!