Instructions: 1. Bring a steamer pan of water to the boil. Lay the mackerel fillets on the steamer rack, cover and steam for 3 minutes. Remove and allow to cool.

2. To make the marinade, place the wine or sherry, soy sauce and brown sugar in a small saucepan over a moderate heat, stirring until the sugar has dissolved.

3. Allow to cool, then stir in the sliced chilli and onions. Lay the mackerel fillets in a shallow non-metallic dish, our over the marinade, cover and chill for 1-2 hours or preferably overnight.

4. Remove the mackerel fillets from the marinade and place skin side up under a preheated hot grill for 4-5 minutes.

5. Pour the marinade into a small saucepan and bring gently to the boil and simmer for 1-2 minutes. Serve with the grilled mackerel.

NOTES : This delicious Thai dish should ideally be left to marinate overnight. Delicious served with a crisp green salad and Thai fragrant rice.

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