Making a laksa, or even cooking whole, fresh mackerel, has never been easier or more delicious than with this recipe from SORTEDfood. Grilled mackerel is set off by a fragrant and fiery broth, with the gorgeous, authentic addition of boiled eggs and rice noodles – this easy recipe makes a marvellous midweek meal.
Put the shallots, garlic, ginger, red chilli, and lemongrass into a food processor and whizz to a paste.
Put the mackerel fillets in a bowl and rub with a little of the spice paste. Put in the fridge and leave to marinate for 30 minutes.
Heat the oil in a wok or large saucepan over a medium heat. Fry the remaining spice paste until fragrant, then add the curry powder, coconut milk, chicken stock and fish sauce and simmer for 15 minutes. Add most of the coriander for the final minute of the cooking time.
Meanwhile, bring a pan of water to the boil and cook the eggs for 7 minutes. Cool under cold running water, then peel and quarter the eggs.
Meanwhile, preheat the grill to its highest setting. Grill the mackerel fillets for a few minutes on both sides until cooked through.
Blanch the beansprouts in boiling water for 15 seconds, then leave to cool before dividing among four bowls along with the cooked noodles. Ladle over the laksa broth and top each with a grilled mackerel fillet and the remaining coriander. Scatter with the toasted nuts and top with the eggs and serve with the lime quarters to squeeze over.
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Recipe taken from the SORTEDfood recipe collection.