Food and Travel Magazine | Grilled mackerel with three-flavoured sauce

Name: Food and Travel Magazine | Grilled mackerel with three-flavoured sauce
Ingredients: 10 fresh bird’s eye chillies, or 5 jalapeño or serrano peppers, thinly sliced; 5 large garlic cloves; 28g shallots, cubed; 3 coriander roots, chopped,or 3tbsp finely chopped fresh coriander stems, stripped of leaves (you can buy coriander roots from Asian supermarkets and online); 5tbsp vegetable oil; 105g grated palm sugar or granulated coconut sugar or 65g light brown sugar; 2tbsp granulated sugar; 60ml fish sauce; 60g tamarind paste; 4 whole mackerel or other oily, full-flavored fish, around 675g each, gutted and scaled; fresh red hot chilli peppersor sweet pepper, seeded, deveined, and cut lengthwise into thin strips, to garnish; cooked jasmine rice, to serve

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Mackerel, or any oily, strong-flavoured fish, such as sardines, stands up well to this bold salty, sweet and sour sauce, which is adored by Thais. Don't skimp o

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Ingredients

10 fresh bird’s eye chillies, or 5 jalapeño or serrano peppers, thinly sliced
5 large garlic cloves
28g shallots, cubed
3 coriander roots, chopped,or 3tbsp finely chopped fresh coriander stems, stripped of leaves (you can buy coriander roots from Asian supermarkets and online)
5tbsp vegetable oil
105g grated palm sugar or granulated coconut sugar or 65g light brown sugar
2tbsp granulated sugar
60ml fish sauce
60g tamarind paste
4 whole mackerel or other oily, full-flavored fish, around 675g each, gutted and scaled
fresh red hot chilli peppersor sweet pepper, seeded, deveined, and cut lengthwise into thin strips, to garnish
cooked jasmine rice, to serve