Ingredients

• 4 mackerel
• cleaned and filleted
• 3 tbsp tamarind paste
• 1 tbsp ginger
• grated
• 2 garlic cloves
• crushed
• ½ tsp salt
• ½ tsp ground coriander
• 1 tbsp clear honey
• 450g/1lb egg noodles
• 2 tbsp olive oil
• 1 stem lemongrass
• finely sliced
• 2 garlic cloves
• crushed
• 5cm/2in piece ginger
• peeled and finely diced
• 2 long green chillies
• finely diced
• 4 spring onions
• sliced
• ½ Chinese leaf
• finely shredded
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 3 tbsp sesame oil
• 2 limes
• juice only
• 3 tbsp fresh coriander
• roughly chopped

Directions

• For the mackerel
• place the mackerel fillets onto a grill pan or flat tray. Mix the remaining ingredients together and brush over both sides of the fillets. Set aside to marinade for 30 minutes.
• To cook the mackerel
• heat the grill to its highest setting. Grill the fillets for two minutes on each side
• basting with the marinade as you turn them.
• For the lemongrass noodles
• cook the egg noodles in a large pan of boiling water according to the packet instructions then drain
• refresh in iced water and drain again thoroughly. Toss the noodles with half of the olive oil and set aside.
• Heat a frying pan until medium hot
• add the remaining olive oil
• lemongrass
• garlic
• ginger
• chilli and spring onions and cook gently for 1-2 minutes
• or until the vegetables have just softened. Mix the noodles into the vegetables and stir in the Chinese leaf.
• Whisk the oyster and soy sauces with the sesame oil and lime juice
• then mix into the noodles and season to taste with salt.
• To serve
• pile the noodles onto each plate
• top with the grilled mackerel and serve garnished with chopped coriander.