3 x 100g/ 4 oz of baby mackerel - cleaned and gutted or 300 g/11 oz of boneless mackerel fillets
1½ teaspoons of salt
½ tablespoon of shrimp paste
2 tablespoons of dried shrimps - pounded fine
1 tablespoon of sliced garlic
2 small green aubergines (eggplants) - peeled
15 fresh small whole green or red chillies
6 pea-sized aubergines (eggplants) or fresh green peas
2 tablespoons of lemon juice
1 tablespoon of fish sauce
½ tablespoon of palm sugar
1 fresh large red chilli - sliced into small circles
50 ml/2 fl oz of peanut or corn oil

METHOD

Rub the mackerel inside and out with the salt and leave in a cool place for 1 hour. Dry fry the shrimp paste in foil over high heat for 5 minutes (or roast in a 350ºF/180ºC/gas 4 over for 8 minutes), and then unwrap. Pound the shrimp paste, dried shrimp, garlic and aubergine (eggplant) together with a mortar and pestle or in a blender. Add the small chillies, pound lightly, and then thoroughly mix in the rest of the ingredients except the red chilli slices, which are sprinkled on top as a garnish. Heat the oil in a frying pan (skillet) or wok over medium heat and fry the fish for 6-8 minutes on each side - the flesh should be tender but firm and white at the centre. Serve accompanied by fresh vegetables, such as lightly boiled cabbage and green (string) beans.

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