Hot & Sour Mackerel

• 2 carrots
• 1 red pepper, cored and seeded
• 1 fresh green chili, cored and seeded
• 6 garlic cloves
• 8 scallions
• 1 lemongrass stalk, trimmed and peeled
• 2 tbsp sunflower oil
• 4 6-oz (175-g) mackerel fillets
• cilantro sprigs to garnish

• 1/4 cup (60 ml) Thai fish sauce or light soy sauce
• 1/4 cup (60ml) cider vinegar
• 2 tbsp lime juice
• 2 tbsp sugar

STEPS :

1. Make the hot and sour sauce: in a small bowl, combine the fish sauce, vinegar, lime juice, and sugar. Cover and set aside.
2. Cut the carrots, red pepper, green chili, and garlic into matchsticks. Slice the scallions, and finely slice the lemongrass.
3. Line a broiler pan with foil. Arrange the mackerel on the foil, and cook under the broiler, 4 in (10 em) from the heat, for 3 minutes on each side. Continue to broil until the fish is opaque and the flesh flakes easily. Meanwhile, stir-fry the vegetables.
4. Heat the sunflower oil in a wok or large skillet. Add the carrots, red pepper, chili, garlic, scallions, and lemongrass, and stir-fry over high heat for 3 minutes or until the vegetables are just tender.
5. Arrange the vegetable mixture on top of the fish, pour the sauce over, garnish with the cilantro sprigs, and serve immediately.