Naturally, Dorset has an overabundance of seafood available, but it is also the home of river fish, like mackerel, which you can really dress up by cooking them in this Thai style. This is a super healthy, super easy way to try something new.
2 red chillies, deseeded and roughly chopped. Grab them from here.
2 garlic cloves
1 piece of ginger
1 lemongrass stalk
1 tbsp smoked paprika (Dorset grown herbs and spices can be found here.)
2 limes, click here for fruit producers.
200g sweet potato
1 tbsp rapeseed oil
2 red peppers
3 dried kaffir lime leaves
4 raw mackerel fillets, try grabbing some from here.
4 spring onions
A bunch of coriander
320g steamed broccoli.
You can find a whole range of salad and veg here.
Chop the shallots and chillies and peel and chop the ginger. Add these to a small food processor with the garlic cloves, lemongrass, paprika, lime zest and juice and 1tbsp of water and blitz into a smooth paste.
Heat the oven to 200c or gas mark 6 and cut the sweet potato into cubes. Put these into a large roasting tin and ross with oil. Add the curry paste, peppers and kaffir lime leaves and roast for 35-40 minutes until the potato is tender.
Heat your grill to high and slash the mackerel skin, arrange them over the veg, skin side up and grill for 5 minutes.
Tip – you can take them out from under the grill once the skin is blistered and the flesh is cooked through.
Scatter over the spring onions, coriander and remaining chillies and lime wedges and serve with the steamed broccoli.
There you have it, an easy way to cook fish and an interesting take on a traditional favourite. You can use this base for a whole range of dishes, simply by swapping out the mackerel for salmon, cod or even chicken. Just adjust the cooking times to account for the changes.