Grilled Mackerel With Coconut Sauce - cooking recipe

Ingredients

2 None corn cobs
8 oz baby carrots, peeled
1 tbsp peanut oil
None None sea salt
8 None mackerel fillets, bones removed, scored
None None fresh cilantro leaves and lime wedges, to serve
None None Coconut Sauce
1 tbsp Thai yellow curry paste
1 cup coconut milk
2 tsp fish sauce
1 tsp brown sugar

Preparation

Cook corn in a large saucepan of boiling water for 2-3 mins. Add carrots and cook for 1 min, or until almost tender. Drain and keep warm.
Meanwhile, make the coconut sauce by heating a medium saucepan on medium heat. Add curry paste and cook, stirring, for 1 min, until fragrant. Mix in coconut milk, stirring until simmering. Stir in fish sauce and sugar. Keep warm.
Heat grill or a large frying pan on high. Drizzle fish with oil and sprinkle with sea salt. Cook fish, skin side down, for 2-3 mins, pressing down to seal. Turn and cook for 2 mins.
Slice corn cobs into rounds and arrange on serving platter with carrots. Top with fish and drizzle with half the sauce. Scatter cilantro leaves over and serve with remaining sauce and lime wedges.