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

2tsp honey

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!