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Spanish mackerel cutlets with an Asian slaw


  • Cook the cutlets on a lightly oiled, preheated ridged grill or BBQ until crusty and lightly caramelised.
  • To make the dressing, whisk together the fish sauce, rice wine vinegar, vegie oil, garlic, chillies, lime juice and sugar until well combined. Set aside.
  • When the fish is ready, toss the mint, coriander, wonga bok, carrot, red onion and peanuts with dressing to taste.
  • Serve the fish with a mound of the salad alongside.
  • nb.  The salad could also be served with cooked fish steaks or sliced, smoked or raw fish.


  • 4 Mackerel cutlets
  • olive oil spray
  • sea salt & freshly ground pepper
  • 2 tbsp Asian fish sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp vegetable oil
  • 2 large garlic cloves, finely chopped
  • 2-3 small red chillies, finely chopped
  • juice of 2-3 limes
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 1 handful fresh mint leaves
  • 1 handful fresh coriander leaves
  • ¼ wonga bok, shredded
  • ½ medium carrot, grated
  • ½ red onion, finely sliced
  • 2 tbsp unsalted peanuts, roasted

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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