Serves 4
SALAD
1 cucumber, seeded and sliced into ¼-inch quarter rounds
1 small red onion, sliced thinly lengthwise
1 cup lime juice
¼ cup sugar
2 tablespoons sambal oelek (from an Asian market)
2 teaspoons salt
1 teaspoon Asian fish sauce
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1. In a bowl, combine the cucumber, onion, lime juice, sugar, sambal oelek, salt, fish sauce, cilantro, and mint. Toss gently.
2. Let sit at room temperature for at least 20 minutes before serving.
MACKEREL
4 whole small mackerel
4 tablespoons olive oil
Pinch of salt
1. Light a charcoal fire or turn a gas grill to medium.
2. Brush the fish with olive oil and sprinkle with salt.
3. Grill the fish for 4 to 5 minutes on a side or until cooked through. The flesh will flake easily when pierced with the tip of a knife. Serve the fish on or off the bone with Vietnamese cucumber salad.
Adapted from Steve Johnson
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