If you’re looking for a healthy gluten-free fish recipe, look no further! This Crispy Smoked Mackerel Salad will hit the spot for lunch or dinner.

The smoked, sweet mackerel works really well in this recipe, but a little fish goes a long way, so don’t overload the salad with fish. The rest is a simple combination of lovely flavours and textures.

Prep time: 15 minutes 

Cook time: 20 minutes

Ingredients (serves 2-4)

1 small carrot, peeled and finely sliced

4 green beans such as runner beans, finely sliced

4 shallots, finely sliced

3 smoked mackerel fillets, skinned, boned and flaked

2–3tbsp cornflour

Vegetable oil, for frying

A handful of GF honey roasted cashews

2tbsp chopped fresh coriander

4tbsp chopped fresh Thai basil

For the dressing:

½ small red chilli

1tbsp nam pla fish sauce

1 garlic clove, very finely crushed

2tbsp palm sugar (crushed if bought in a block)

Finely grated zest and juice of 2 large limes

Method

1 Place the carrot, green beans and shallots in a bowl, and mix everything together well.

2 In a separate bowl, mix together all the dressing ingredients.

3 Dust the flaked fish in the cornflour.

4 Heat the oil in a shallow frying pan. Add small amounts of the mackerel and cook for two to three minutes until very crispy.

5 When ready to serve, add the dressing to the carrot salad, then add the cashews, coriander and basil, and mix well. Finally, add the cooked crispy fish. Serve straight away.

TIP! Dusting the fish in cornflour stops the oil spitting and spluttering; it also helps to give a slightly crispier edge. Arrowroot works equally well, as does tapioca flour.

Find more recipes in Essential Gluten-Free by Phil Vickery, published by Kyle Books, £19.99.

 

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