by Tom Kerridge, presented by Warren Geraghty
“MACKEREL AND CURRY TOGETHER IS AN ABSOLUTE MATCH MADE IN HEAVEN”
Tom Kerridge
Watch the recipe
Method
FOR THE FISH
For each mackerel, nip off the fins, and put three deep scores into each side of the fish. This will help the marinade to penetrate the fish.
PREPARE THE MARINADE
Whisk all the ingredients together. Place the mackerel into a deep-sided tray and pour over the marinade. Rub the marinade into the fish with your hands on both sides, then submerge them into the marinade and refrigerate for 2 hours minimum, preferably 24 hours.
SALT THE CUCUMBER
Wash the cucumbers, top and tail them, then slice into quarters and halve them lengthways. Using a teaspoon carefully remove the seeds, making sure to not remove too much flesh. Weigh the cucumber pieces and add salt to a ratio of 3% of the weight of the cucumber – for example, if you have 600g of cucumber you would need 18g salt. Mix well so all the cucumber is seasoned with salt. Cover and refrigerate for 2 hours.
GRILL THE FISH
Heat the BBQ to 200°C, for cooking over direct heat. Remove the mackerel from the fridge and leave to come to room temperature for 20 minutes.
Place the fish into a fish grilling basket or directly onto the hot BBQ grate (see grilling tips below), and cook for 3 minutes. Turn, brush with a small amount of marinade if desired, and cook for approximately 3 more minutes. The fish is cooked when the flesh is flaky and comes away from the bone easily.
For best results when cooking directly on the BBQ grate, ensure the grate is clean, oiled and thoroughly preheated before grilling. If you place the fish at right-angles to the grate, you can use the tines of a carving fork to gently lift the fish from below to help release it from the grate.
Once cooked, leave the fish to rest for 3-4 minutes before serving.
GRILL THE CUCUMBER
Remove the cucumber from the fridge and pat dry with kitchen towel. Drizzle with a little olive oil and cook on a pre-heated BBQ skin-side-down until nicely charred. Flip and cook for 1 minute so as to not overcook fully – you want the cucumbers to retain a little bite.
Arrange with the mackerel, dress with a little olive oil and leftover herbs, and serve. A perfect accompaniment is a crisp, citrus-driven sparkling wine like this Hattingley Valley English sparkling created in collaboration with the Hand & Flowers, Tom Kerridge’s 2-Michelin-starred pub in Marlow.
