Ingredients

ingredients

• 8 Mackerel fillets, skin on and deboned
• 4cm piece ginger, peeled and grated or finely chipped
• 2 large garlic cloves, finely chopped
• 2 medium red chillies, finely chopped
• 200ml coconut milk
• Zest of half a lemon
• 2 tbsp Rape seed or olive oil
• Maldon salt or similar flake salt and freshly ground black pepper

Method

1. Preheat a grill to moderate high.
2. Cut 5-6 slits on the skin side of each fillet, being careful not to go all the way through.
3. Coat the fillets in the oil and place on a grill tray, skin side up.
4. Rub a little salt and pepper on the skin side of Each fillet followed by the ginger, garlic and chilli. Scatter over the lemon zest and pour over the coconut milk so it is evenly distributed.
5. Place under the preheated grill and cook for 3-5 minutes so the fillets are just cooked. The flesh should still be a little pink.
6. Serve 2 fillets on each plate. Accompany with a light salad, diced roasted potatoes or boiled new potatoes.