Try a little spice to wake up a seafood dish.

Grilled Mackerel Fillet with Apricot and Chili Blan Tjang


2 Whole Mackerel Filleted

2 Heaped Tbsp of good Apricot Jam

1 or 2 Chilies chopped

500 ml White Wine Vinegar

2 cloves of Garlic chopped

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over once during cooking. Once cooked remove the Mackerel and place on a baking tray.

Spread the Blan Tjang mix over the Mackerel and place under the grill for 4-5 minutes until a nice glaze appears and the fish is just cooked, don’t over cook, and make sure it’s still nice and moist.