Mackerel is one of the most under rated fish, often thought of as only good for bait.
Chefs and good cooks of course know that it is an extremely versatile fish with a strong
flavour that isn't over powering. Cured, raw, barbecued, roasted, grilled and fried all
work well this tasty fish. The trick is to always eat Mackerel on the day it is caught,
the fresher the better.
Prep: 30 minutes (1 hour marinating)
Cook: 10 minutes fish and 30 minutes sambal