3-4 Mackerel fillets, 2-3 cm thick
3 red Asian shallots, finely diced
2½ tablespoons fish sauce
¼ teaspoon freshly ground black pepper
1½ tablespoons sugar oil, for frying
150 ml coconut milk
3 cm knob of galangal, peeled and cut into thin strips
1 long red chilli, cut into 5 mm rings pinch of freshly ground black pepper, extra
4 spring onions, sliced
½ handful coriander sprigs
- Combine the mackerel with the shallots, 1 tbsp of the fish sauce and the pepper and set aside to marinate for 20 minutes.
- Meanwhile, put the sugar and 1½ tablespoons water in a heavy-based saucepan over medium heat and stir until the sugar has dissolved. Bring to the boil and then cook until the sugar is a rich golden colour. Pour in 250 ml of water, standing away from the pan. When the spluttering has stopped, stir until the caramel sauce is smooth.
- Preheat the oven to 180°C. Heat a little oil in a frying pan and brown the mackerel on both sides. Add the caramel sauce, coconut milk, galangal, chilli and remaining fish sauce. Bring to the boil, then remove from the heat.
- Transfer the fish and sauce to a clay pot or casserole dish, cover and bake for 10 minutes. Remove the lid and bake for a further 4–5 minutes.
- Serve the fish in the clay pot, sprinkled with the extra pepper, spring onions and coriander, with a bed of white jasmine rice.
You can order organic galangal and ginger when in season, along with many other groceries from our webstore.