An aromatic and delicate fish curry served with a light and refreshing cucumber salad.
- Preheat the grill to high. Lightly oil a large baking tray.
- Wash the fish and pat dry with paper towel. In a bowl, combine the red curry paste, sugar, coconut milk, sea salt and pepper.
- Place the mackerel on the baking tray and spread the curry mixture over the fish. Place the tray under the hot grill for 5 minutes, then carefully turn the fish. Grill for a further 6-10 minutes or until the mackerel skin starts to crackle and scorch and the flesh is cooked through.
- Meanwhile, slice cucumber into long strips with a vegetable peeler, then cut strips into matchsticks. Toss cucumber, tomato and mint with fish sauce, lime juice, salt and pepper. Serve mackerel with the cucumber salad and lime.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set