a.k.a. Mackerel Magic
serves two
2 slices of unsmoked bacon, broiled
1 cup cooked brown rice
2 tsp soy sauce, Worcestershire or fish sause
1 fresh mackerel, headed, tailed, cleaned and scaled
Chop the bacon up small and mix with the rice, adding the sauce in dashes as you go. Broil the mackerel on both sides until crispy brown. Allow to cool, then split it along the somach and gently open it out. Bone, working from the head to tail. Fill with the rice and bacon mixture, close over the sides of the mackerel and serve.
courtesy of: Lisa Violet's Cathouse
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1 comment:
This recipe sounds very interesting. I've never made anything with mackerel but i've had it smoked which is great also. I'll try it this weekend. great post!
-Kat
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