James Martin's BBQ Mackerel with Filipino Salad

Name: James Martin's BBQ Mackerel with Filipino Salad
Total time: 40 min
Yield: 2 servings
Ingredients: 2 mackerel, remove head, gutted filleted; Salt and Pepper; 100ml Olive Oil; Roni B's Black Bean Chilli Paste; 1 Mango, diced; 2 Tomatoes, diced; 1 Red Onion, sliced; few sprigs of coriander and mint; 3 Tbsp Roni B's Banana Ketchup; 1 Lime (juice & zest)

Preparation time: 10 minutes

Cooking time: 30 minutes

A delicious barbecue dish created by TV chef James Martin using fresh mackerel, perfectly barbecued and paired with a Filipino salad.

40 minutes · 2 servings

James Martin's BBQ Mackerel with Filipino Salad

Method

Heat a BBQ until hot and the coals are white.
Debone the mackerel from inside out by following the rib cage with a filet knife all around the joint. Then, using scissors cut along the backbone and pull out. Repeat with remaining fish.
Season and then pop into a pan and drizzle with 50ml of olive oil. Cover in the black bean paste and roast for 2 minutes.
Glaze with Ronib’s Kitchen black bean paste again once out the oven.
Mix Banana Ketchup, 50ml of Olive Oil and zest and juice of 1 limes together for the dressing then spoon it over the fruit, vegetables and herbs. Warm through gently and serve alongside the fish.

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