Thai Spiced Mackerel with a Cucumber & Green Papaya Relish

by wegrowourown on October 23, 2010 · 0 comments

in Recipes

Here is my recipe from Britain’s Best Dish on ITV, if you remember I cooked a starter of ‘Thai Spices Mackerel with a Cucumber and Green Papaya Relish.


For the cucumber & green papaya relish

  • 45ml coconut or white vinegar
  • 3 tbsp granulated sugar
  • 4 tbsp water
  • Pinch of salt
  • One small cucumber, peeled and shaved into ribbons
  • Green papaya, grated
  • Four red shallots, finely sliced
  • 2 tbsp julienned ginger
  • ¾ of a long red chilli, julienned
  • 1 tbsp chopped coriander leaves

For the paste

  • 1 tbsp scraped and chopped coriander root
  • Pinch of salt
  • 2 long red chillies, deseeded and coarsely chopped
  • 4 garlic cloves, peeled and coarsely chopped
  • 3 red shallots, peeled and coarsely chopped

For the fish

  • 1 mackerel fillet
  • 30ml nam pla (Thai fish sauce)
  • 1 tbsp oil
  • 3-4 tbsp palm sugar, to taste
  • 30ml tamarind water – made from 1 tbsp tamarind paste and 3 tbsp water
  • 30ml fish sauce
  • 45ml water

For the garnish

  • 2 long red chillies
  • Handful of Thai basil leaves
  • 1 lime


For the cucumber relish

  1. Boil together the vinegar, the sugar, the water and the salt in a saucepan.
  2. When the sugar has dissolved, remove from the heat. Leave the mixture to cool.
  3. Once cooled, mix the remaining relish ingredients in a bowl and pour the sugar syrup over them, mixing well.
  4. Keep chilled until ready to serve.

For the paste

  1. Combine all the ingredients and blitz them until a paste is formed.
  2. Set to one side until ready to use.

For the fish

  1. Set a deep fat fryer to 180°C and preheat the grill.
  2. Marinade the mackerel fillet in half of the nam pla for five minutes.
  3. Heat the oil in a frying pan and fry off the above paste for 5 minutes. Add the palm sugar and water and simmer for 2-3 minutes until reduced and slightly thickened.
  4. Add the tamarind water, the remaining allow to reduce further.
  5. Finally add the fish sauce and water and reduced until thickened.
  6. While the sauce is reducing, grill the mackerel fillets, flesh side down on an oiled baking tray for 2–3 minutes under a hot grill. They should have a nice crisp skin.
  7. Fry the whole chillies and Thai basil in vegetable oil in the deep fat fryer. Remove them and leave until you are able to handle them. Crumble them with your fingers and set to one side.

To serve

  1. Place some of the relish in the middle of the plate, cut the mackerel fillet in half and place them crossed over each other on an angle on top of the relish.
  2. Drizzle the sauce around the sides of the dish and sprinkle with the crumbled chilli and basil.

Editors Note: Craig runs his own blog where you can follow the trials and successes of life on his allotment
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