Campfire mackerel larb
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeEgg-freeNut-free
Bust out your scout skills for Justin's pyrotechnic tinned mackerel larb-inspired salad. Bang the lettuce leaves, rice and salad in the centre of the table and let everyone help themselves.
Each serving provides 522 kcal, 34g protein, 27g carbohydrate (of which 8.5g sugars), 29.2g fat (of which 6.3g saturates), 6.6g fibre and 0.5g salt.
By Justin Tsang
Ingredients
For the mackerel laab
- 2 x 125g tins mackerel in oil, left in their tins
- 120g/4¼oz cooked jasmine rice, plus 1 tbsp uncooked jasmine rice
- 2 banana shallots, peeled and thinly sliced
- 2 spring onions, thinly sliced
- 1–2 bird’s-eye chillies, thinly sliced, plus 2 bird’s-eye chillies for serving
- handful fresh mint leaves
- handful fresh coriander, roughly chopped
- 1 Cos or Little Gem lettuce, leaves separated, to serve
For the seasoning
- 1 tbsp granulated sugar, plus extra if needed
- 2 tbsp fish sauce, plus extra if needed
- ½ tsp MSG (optional)
- 2–3 limes, juice only, plus extra if needed and lime wedges for serving
- 1 tbsp sesame seeds, toasted
- 1 tbsp Thai chilli flakes (or 1 tsp dried red chilli flakes and 1 tsp cayenne pepper)
Method
To make the mackerel laab, open the tins of mackerel and tear off pieces of kitchen paper large enough to cover the top of each tin. Place the kitchen paper on each tin and press down until the oil has saturated the paper. Place on a baking tray.
Light the edges of the paper and, once lit, let the flames burn for a few minutes (do not leave unattended, and ensure there's good ventilation). Once the flames start to die back, carefully remove the kitchen paper with tongs and dispose of safely by dunking in cold water.
Toast the uncooked jasmine rice in a small dry frying pan over a medium heat for 2–3 minutes, or until deeply golden. Place the rice in a pestle and mortar and pound to a coarse powder or blend in a spice grinder.
Place the mackerel (juices and oils included), shallot, spring onion, chilli, mint, coriander, toasted rice powder and all the seasonings in a large bowl. Toss to thoroughly mix. Taste and add more sugar, fish sauce or lime juice if needed. It should be perfectly balanced and taste salty, sweet, sour and spicy.
Spoon the cooked jasmine rice onto plates. Add the mackerel laab, lettuce leaves, lime wedges and bird’s-eye chillies. Eat as preferred – I like to add some rice and mackerel to the lettuce leaves and eat like wraps.
Recipe tips
If you don't carry a pestle and mortar in your camping kit, you can pre-grind the jasmine rice and bring it along.
Remember, safety first! Make sure your kitchen paper is completely out before you dispose of it.
