Turmeric Mackerel Skewers with Chilli Rice Noodles

cook 30 mins
Tags: Spicey
  • 4 large boned mackerel fillets, about 200 g (7 oz) each, trimmed and cleaned
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon mild curry paste
  • juice of 2 lemons
  • 1 tablespoon sunflower oil
  • salt and pepper
  • 200 g (7 oz) dried rice noodles
  • 1 tablespoon vegetable oil
  • 1 red chilli, deseeded and finely sliced
  • 6 spring onions, finely shredded
  • 4 tablespoons roughly chopped mint, plus extra to garnish
  • 4 tablespoons roughly chopped coriander leaves
  • 3 tablespoons chilli-roasted peanuts, roughly chopped
  • Put the fish fillets in a large, non-reactive shallow dish. Mix together the turmeric, curry paste, lemon juice and sunflower oil and pour over the fish. Season, then toss to mix well and set aside.
  • Put the rice noodles in a heatproof bowl and pour over boiling water to cover. Leave to soak for 3–4 minutes, then drain and refresh under cold running water. Drain again and set aside.
  • Thread 2 metal skewers through each fish fillet to keep them flattened while cooking, then place under a preheated medium-high grill for 6–8 minutes or until just cooked through.
  • Meanwhile, heat the vegetable oil in a large wok or frying pan until hot, add the chilli, spring onions and drained noodles and stir-fry over a high heat for 2–3 minutes or until piping hot, then stir in the mint and coriander and season.
  • Divide the noodles on to warm serving plates or into shallow bowls. Top each with the grilled fish and scatter over the chopped chilli-roasted peanuts. Scatter with extra chopped mint and serve immediately.
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