Ingredients

• 200ml/7fl oz rice wine vinegar
• 2 tbsp caster sugar
• 1 small green chilli
• finely sliced
• 2 large red onions
• finely sliced
• ½ pointed cabbage
• finely sliced
• 2 fresh red chillies
• chopped
• 2 dried red chillies
• chopped
• 2.5cm/1in piece fresh ginger
• roughly chopped
• 2 lemongrass stalks
• roughly chopped
• 3 garlic cloves
• peeled
• 3 Thai shallots (or ordinary shallots)
• roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 lime leaves
• finely chopped
• ¼ tsp Thai shrimp paste
• ½ lime
• juice only
• 2 tbsp peanut oil
• 4 whole mackerel
• cleaned and filleted

Directions

• For the pickled cabbage and onions
• place the vinegar and caster sugar into a non-reactive saucepan and bring to the boil.
• Place the chilli
• onion and cabbage into a bowl
• then pour over the hot vinegar. Cover the bowl and set aside for 30 minutes.
• Preheat the grill to high.
• For the Thai-style red mackerel
• place all the ingredients except the mackerel into a pestle and mortar or food processor and blend to make a smooth paste.
• Spread the paste over the mackerel flesh and place the fillets skin-side down on a grill tray. Place under the grill and cook for 3-4 minutes
• or until cooked through.
• To serve
• place the mackerel fillets onto serving plates with a pile of pickled cabbage and onions.