You don't have to mollycoddle fish such as mackerel – they're so rich and oily they can take whatever you throw at them. So slash them, coat them in red-curry paste and coconut milk, then throw them on the grill.
4 mackerel, about 300g/10oz each
2tbsp Thai red-curry paste
Sea salt and pepper
2tbsp coconut milk
1 cucumber, peeled
12 cherry tomatoes, halved
2tbsp mint leaves
A dash of Thai fish sauce
A dash of lime juice
1 lime, quartered
Rinse the fish and pat dry. Slash the thickest part of the flesh on both sides several times.
Mix the curry paste with the sugar, sea salt, pepper and coconut milk. Spread half the curry mix over one side of the fish Grill for 5 minutes, then coat the other side with curry paste
Turn the fish and grill for 10 minutes or until the skin starts to crackle and the fish is cooked. Slice the cucumber finely
Toss with the tomatoes, mint, fish sauce and lime juice. Serve the grilled mackerel with the cucumber salad and lime wedges