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Campfire mackerel larb
Fruit and vegetables
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
2–3
limes
, juice only, plus extra if needed and
lime
wedges for serving
1 tbsp Thai
chilli
flakes (or 1 tsp dried red
chilli
flakes and 1 tsp cayenne pepper)
Tins, packets and jars
120g/4¼oz cooked
jasmine rice
, plus 1 tbsp uncooked
jasmine rice
Cooking ingredients
1 tbsp granulated
sugar
, plus extra if needed
2 tbsp
fish sauce
, plus extra if needed
1 tbsp
sesame seeds
, toasted
Meat, fish and poultry
2 x 125g tins
mackerel
in oil, left in their tins
Other
½ tsp MSG (optional)
Back to recipe
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