Mackerel With Chili Jam And Cucumber - cooking recipe

Ingredients

None None CHILI JAM
4 None tomatoes, chopped
1 None onion, chopped
1 None red pepper, seeded, chopped
1 None red chili, seeded, chopped
1/2 cup rice vinegar
1/4 cup granulated sugar
None None CUCUMBER SALAD
1 None cucumber, halved, seeded, cut into 4 inch pieces, thinly slice lengthwise
3 tbsp fresh cilantro leaves, chopped
2 tbsp rice vinegar
1 tbsp light soy sauce
1 tsp granulated sugar
4 None mackerel, gutted, heads removed, deboned, each cut into 2 fillets

Preparation

For the chili jam, bring all ingredients to a boil. Reduce heat and simmer for 6-8 mins, until liquid reduces and becomes syrupy. Season. Let cool.
Meanwhile, for the cucumber salad, sprinkle cucumber with 1 tsp salt. Transfer to a colander and set aside to drain for 10 mins. Rinse then toss with cilantro, vinegar, soy sauce and sugar. Set aside.
Preheat broiler. Place mackerel, skin-side down, on a grill plate. Broil for 3 mins. Flip over and cook for another 5 mins, until skin is crisp and fish is cooked through. Serve with cucumber salad and chili jam.