Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 2 whole mackerel (approximately 1.5 kg total) thoroughly under cold water, pat them completely dry with paper towels, and make 3-4 deep diagonal slits on both sides of each fish.

2. 2

   Finely chop 4 stalks fresh lemongrass (white part only), 2 inches fresh ginger, 6 garlic cloves, 2 medium shallots, and 1 large green chili (if using), then pound them into a fine paste using a mortar and pestle or process them in a small food processor.

3. 3

   In a medium bowl, combine the prepared aromatic paste with 1 teaspoon turmeric powder, 3 tablespoons fish sauce, and 2 tablespoons vegetable oil, mixing well until a thick marinade forms.

4. 4

   Generously rub the marinade all over each fish, ensuring it gets into the slits and cavities, then cover the fish and refrigerate for at least 1 hour, or preferably up to 3 hours for deeper flavor.

5. 5

   Prepare a charcoal grill for medium-high heat, ensuring the coals are glowing and covered with a light layer of ash, then lightly oil the grill grates to prevent sticking.

6. 6

   Carefully place the marinated mackerel on the hot grill and cook for 10-15 minutes per side, depending on the fish's thickness, until the skin is nicely charred and the flesh is opaque and flakes easily with a fork.

7. 7

   Remove the grilled fish from the heat and transfer it to a serving platter, garnishing with 2 medium lime wedges for squeezing over before serving immediately.