Fish Dish with no name
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| Help us name this Fish Dish ... Cathy Withyman has come up with a great contender Jindilli Waaragal Aboriginal for Mackerel & Macadamia Leave your inspired name in comments on our YouTube Channel https://www.youtube.com/watch?v=UNs4HK1iYcA |
Ingredients
Paste
1 tbs diced fresh Turmeric
1 diced Chilli 1 tbs, leave the seeds in if you want more heat. Or more chilli if you dare
2 Garlic cloves diced
3 cm of fresh Ginger diced
1/4 red Onion diced
1 cup roasted Macadamia nuts
1 cup Water may need more or less
Salt to season
1/2 tsp Lemon Myrtle
3 Kaffir lime sliced as thin as you can
1/2 tsp Coriander seed
2 lengths Lemon grass
1 tbs of diced red onion
2 x Mackerel fillets
Juice of 1 Lime
Pinch of each S & P
2 tbs Vegetable oil
Alfoil, banana leaf or pandanus leaf
Let’s get Cooking
Combine Mackerel Fillets, lime juice and salt and pepper in a shallow dish and leave rest in the fridge for 20-30minutes whilst you make the paste.
Combine all of the paste ingredients into your food blender bowl and blitz until you have course sand.
On a medium heat add oil to your skillet when the oil is shimmering .... not smoking hot.
Pour your paste into the skillet and keep stirring so it doesn’t stick and burn. We need to cook all of those strong flavours to mellow them.
As you start to smell the aromas of the spices and the nuttiness of the macadamia start adding a little water at this time.
Stir until the paste has absorbed the water continuously stir and add the water until you have a well combined paste.
Add the Coriander Seed, Lemon Myrtle and Kaffir Lime Leaves and stir to combine.
Let the paste cool. Time to taste does it need more salt
Prepare your fish. Place your fish on your choice of wrap. In the video I use alfoil only because I didn’t have banana or pandanus leaf onboard, however you can use any as all three will give you great results.
Heat your BBQ to medium.
Using a piece of lemongrass for each fish trim and use the white end up to the length of your fillet.
Bruise the lemongrass by breaking the stem in a number of places or crushing it with the flat of a knife on the bench.
In the slit where the bones normally lay place the stalk of lemongrass on top of this now lay a layer of the cooled paste quite a thick layer in fact. Sprinkle each with some extra diced red onion.
Now wrap your fillets in two layers of your chosen wrapper.
Place your wrapped fish on the BBQ rack. Cook for 4 minutes and then turn over for another 4. Turn BBQ down to low and place fish on top rack for 6 minutes. These times are only a guide as your fish will be of different thickness, maybe a different species and your BBQ will definitely behave differently to ours. To check if your fish is cooked open the parcel and using a fork the flesh should flake apart very easily, as you can see in the video.
Enjoy 😊 thank you to everyone that came up with creative names for this recipe 😍Watch for our final decision on the name in future posts 👍
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| No special cameras onboard for our food shots just the IPhone |
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