Step 1

Preheat the grill to high. Lightly oil a large baking tray.

Step 2

Wash the fish and pat dry with paper towel. In a bowl, combine the red curry paste, sugar, coconut milk, sea salt and pepper.

Step 3

Place the mackerel on the baking tray and spread the curry mixture over the fish. Place the tray under the hot grill for 5 minutes, then carefully turn the fish. Grill for a further 6-10 minutes or until the mackerel skin starts to crackle and scorch and the flesh is cooked through.

Step 4

Meanwhile, slice cucumber into long strips with a vegetable peeler, then cut strips into matchsticks. Toss cucumber, tomato and mint with fish sauce, lime juice, salt and pepper. Serve mackerel with the cucumber salad and lime.