Ingredients4 mackrel fillets2 tbsp soy sauce1 tbsp minced fresh ginger1 tbsp minced garlicSealable plastic bagPretty Rice1 large red capsicum, finely sliced12 spring onion, finely sliced2 cups jasmine rice, raw weight2 cups light coconut milk1.5 cups waterMethodPlace the soy sauce, garlic, lime zest and juice and ginger into the plastic bag and mix well.Add the mackrel fillets, shake to coat, seal the bag and leave in the fridge for at least one hour.Add the jasmine rice to a large pan with the coconut milk and water. Bring to the boil, then reduce to a low simmer for 10 minutes wwith a lid on. Turn off the heat and set aside.On a BBQ or under a hot grill, cook the fish uuntil just cooked 5 to 8 minutes size depending.Add the spring onion and capsicum to the rice using a fork, not a wooden spoon.Serve with fresh lemon or lime.
Grilled Mackrel with Lime, Ginger and Garlic and Pretty Rice
