Spiced Mackerel

Cut 4 diagonal 1-inch deep slits on each side of the fish using a sharp knife,

Mix together the turmeric, half the garlic and salt and rub into the fish. Marinate the fish for 20 minutes.

Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a shallow baking dish.

Heat half the oil in a frying pan and fry the fish skin side down for 5 minutes. Turn over gently and continue frying for a further 4 minutes, or until well browned on both sides. Remove from the heat and drain on absorbent kitchen paper

Wipe out the pan with kitchen paper.

Heat the remaining oil in the pan until hot. Add the onions, remaining garlic, chillies and ginger and cook, stirring frequently, for 5 minutes, until the onions are soft and translucent.

Stir in the bean paste and sugar and cook, stirring constantly, for 3 minutes then stir in the coconut milk. Continue cooking, stirring frequently, until the mixture thickens.

Arrange the fish, skin side down in the baking dish. Pour the sauce over the top and bake for about 20 minutes, until the fish is heated through and the sauce is very thick.