Ingredients
4 butterflied Makerel fillets
1 bunch of coriander, chopped
1 bunch of basil, chopped
MARINADE
4 tsp of light soy sauce
4 tsp of osyter sauce
1 bulb of garlic, roughly chopped
2 tsp of Broighter Gold Rapeseed Oil
2 tsp of brown sugar
1 lime, juiced
2 red chilli peppers, deseeded
2 sticks of lemongrass
METHOD
- Make the marinade first by mixing the soy sauce, oyster sauce, chopped garlic, sesame oil, sugar and the lime juice in a bowl. Chop the chillis and lemon grass and add to the marinade. Add half the chopped coriander and basil.
- Place fillets onto a tray lined with tinfoil. Spoon over the marinade and fold the foil at each end and at the sides to create a bag. Cook on the BBQ for approx. 10-15 mins until cooked through.
- Once cooked open the foil and make a little bowl shape out of the foil, spoon over some of the marinade and sprinkle on the remaining coriander and basil.
Recipe courtesy of Broighter Gold and Chef Dean Coppard, Uluru Restaurant – Armagh
