- Cooking Time: 15
- 1 large whole mackerel, gutted and cleaned(leave head on)
- 2 tbsp sea salt
- 1 medium carrot, shredded
- Soy-ginger dip:
- 1/4 cup soy sauce
- 2 tbsps sugar
- 1-inch piece fresh ginger
To make the soy-ginger dip, put the soy sauce, sugar and ginger in a stainless steel saucepan.
Bring to a boil. lower the heat and simmer for 2-3 minutes.
Strain and set aside to cool.
Rinse the fish under cold running water and pat thoroughly dry with paper towels.
Slash fish several times on both sides, cutting down as far as the bone.
Sprinkle the salt inside the fish and rub it well into the skin.
Set aside on a plate for 40 minutes.
Wash the fish in plenty of cold water to remove all traces of salt.
Shape the fish neatly and secure in position with two bamboo skewers inserted along the length of the body, one above and one below the eye(keep fish together when grilling).
Cook the fish under a preheated broiler or on a grill for 10-12 minutes, or until it is cooked, turning once.
The skin can be basted with a little of the soy-ginger dip partway through cooking, if desired.
Transfer the fish to a serving plate and arrange carrot and soy-ginger dip decoratively around it.