Executive Chef Dino Giordano runs the kitchen at 30Boltwood in Amherst, MA. He gets his fish from Wes and Berkshore Native Seafood and says "Wes will always suggest new items such as Skate Cheeks that we might not have tried before. He is super helpful in bringing us the best product, he will often call from the Market with alternative suggestions based on what looks good that particular day. Our customers respond very well to new species such as Mackerel and Redfish because we are so excited about it. Because Wes is so excited about it.Our staff is also very excited to introduce such fresh product from Bershore to our guests, in turn our guests get very excited. It’s a trickle down effect of love for superior product."
In this dish he used fresh Boston mackerel. If mackerel is not available, fresh sardines would be excellent. This recipe would also be great with wild Alaskan salmon.
2 heads Napa cabbage sliced thin
1 red onion sliced thin
1 cup rice wine vinegar
2 oz honey
5 Thai chiles
1/4 cup chopped cilantro
1 large carrot, shredded
3 ounces grated ginger
2 ounces Sriracha hot sauce
½ cup fish sauce
¼ cup brown sugar
3 limes, zested and juiced
2 cups fish or chicken Stock
1 cup jasmine rice
4 whole Boston Mackerel, about 1 pound per fish, gutted
Napa Cabbage Slaw
Combine the cabbage, red onion, cilantro, carrot and ginger in a large bowl. Add Rice wine vinegar ,1/4 cup of the fish sauce, honey, lime zest and Sriracha, toss to incorporate and let sit for one hour.
Combine ¼ cup Fish sauce with ¼ cup brown sugar and lime juice, slice two thai chiles and add to mixture .
Add 1 cup Jasmine rice to 2 cups fish stock bring to a boil and let simmer for 20 mins.
Preheat Grill on High Heat.
Season Mackerel with sea salt , freshly ground pepper and olive oil.
Grill Mackerel 4 minutes on each side.
On a large plate or wooden board spoon rice onto middle of plate. Spoon a generous amount of Napa slaw next to rice and place fish on top.
Garnish with torn cilantro leaves and Nam Phrick.