Stefan Marais

Method:

1. Wash and pat dry the Mackerel fillet.  Season with salt and pepper and dust in the corn flour.
2. Heat a frying pan or skillet gently cook the fish (in batches) in the olive oi, skin side down for about 2 minutes, without turning. Remove the fish and place in tray.
3. Once fish is cooked, reduce the heat and add the onions and cook until soft.  Add the carrot, garlic, capsicum and cook for 2 minutes.
4. Once soft, add the spices, thyme and bay leaf and allow to cook for a further 2 minutes.
5. Add the water and vinegar and bring everything to a boil for about a minute, then gently pour over the fish in the tray.
6. Allow to cool, cover and marinade in the fridge overnight before serving.*Spicy Variation: When dusting the fish with the corn flour – add a little chili powder as well as chopped chilli when adding the capsicum.