Rich in Omega 3 fatty acids and high in protein, mackerel features regularly as a quick weekday lunch. We use cooked mackerel from Good Fish which are wild caught, hand-filleted and preserved in olive oil. This is a simple salad with a Burmese dressing. The richness of the fish is balanced with aromatic lemongrass and freshness of mint in this robust salad.
2 lemongrass stalks
120g cooked mackerel fillets
half a small red onion, finely sliced & soaked in water
large handful of mint leaves
1 garlic clove, sliced
3 tablespoon light olive oil
half teaspoon roasted chickpea powder
half lime, juiced
1 red chilli, sliced
salt to season
Prepare the lemongrass, peel the tough outer layers and finely slice the bulb end. Soak the sliced red onions in cold water for 5 minutes to reduce the pungency of the flavour. Drain and squeeze out any excess water.
Heat the oil in a small saucepan and fry the garlic until golden and aromatic. Remove with a slotted spoon and cool on paper towel.
To assemble the salad; toss mint, onions, lemongrass with the fish, breaking the mackerel fillets into smaller pieces. Add 1 tablespoon of oil from the fried garlic, roasted chickpea powder, lime juice and season with salt. Sprinkle the fried garlic and chillies on top.
cooking time: 10 mins
Note: We always have a jar of roasted chickpea powder on standby for Burmese salads but if you don’t, you can omit this. The roasted chickpea powder adds a slight nuttiness and helps to bind the salad dressing.