Cabanas de Tavira Chili-Lime-Cilantro Drizzled Herring (2 alternate recipes)

Hey! We’re on the Algarve again and are in Cabanas de Tavira so we have to name the dish after Cabanas. But, it essentially has a Korean twist…and what a delightful fresh taste-popper dish this is. For an alternative, which we loved even more,  scroll down for the 2nd recipe.

 

Ingredients:

2 x 10″ plump herring

2 x 8-10″ plump horse herring

Coarse sea salt

Olive oil

Cilantro

Lemon

 

For the drizzle:

1 1/2 TBS light extra virgin olive oil

1 Large red chili, finely chopped

1 small garlic clove, finely chopped

2 tsp fresh grated ginger

2 tsp honey

Zest and juice of a lime

1 tsp sesame oil

1 tsp fish sauce

1 TBS finely chopped Cilantro

 

Method:

Wash the fish. Pat it dry. Sprinkle with coarse salt. Leave for an hour, in the fridge if warm or at room temperature if cold. Stuff cavities with 2 sprigs of cilantro and one or two thin slices of lemon. Make 3-4 cuts in skin on each side. Rub the salt in. Fire up the BBQ to max heat. Reduce to med-high. Rub grill with olive oil. Place the fish on the BBQ and grill 7 mins each side. Remove and drizzle with chili-lime-cilantro dressing. Leave for 2 minutes before serving on spinach leaves (if you’re not so hungry) or basmati rice or scalloped boiled potatoes.

Mmmmm…Algarve meets Korea.

 

Even better alternative recipe:

 

Fish:  we used 3 horse Mackerel and 3 other small local Algarve-caught fish for this dish. The marinade/sauce would work for any fish.

 

Marinade:

4 TBS Oyster sauce

2 TBS fresh Cilantro, chopped

4 TBS soy sauce

8-10 small-medium Garlic cloves, crushed

1 TBS Fish sauce

2 TBS Brown sugar

1/4 TBS crushed black pepper

1 TBS Lime juice

1-3 red chillies, finely chopped

 

Method:

Stir the marinade ingredients and set aside. Cut shallow incisions one inch apart in the skin of the fish. Keep some marinade aside for a sauce later. Spoon 3 TBS of the marinade over the surface of the fish and set in the refridgerator for an hour or more. Cook the fish on a medium-high BBQ heat. 7 minutes each side. Turn once, spooning another TBS of the marinade shared over all the upturned fish. Remove after next 7 mins. Serve with rice of baked potatoes, remembering to use up all that awesome left over marinade /sauce.

(Note: I’d normally stuff the little fish cavities with thin sliced lemon and some Cilantro sprigs, but forgot this time and it was still exquisite!!!!!!!!!!!!!!)

 

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