Mackerel Magic

June 26th, 2010


2 slices of unsmoked bacon, broiled
1 cup cooked brown rice
2 tsp soy sauce, Worcestershire or fish sauce
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 stomach 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.

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