Choo chee mackerel

Bring some coconut milk to a boil in a wok or small saute pan.

Add the red curry paste and reduce until thick and the coconut oil separates and bubbles round the edges; with canned coconut milk it may not separate.

Add palm sugar, the rest of the coconut milk and fish sauce, breaking up lumps; bring to a boil and reduce to a thick sauce.

Pull the center rib off the kaffir lime leaves and julienne them as finely as possible, since the leaf is tough.

Add most of the kaffir lime leaves, keeping some for garnish, and reduce until rich and thick, not soupy. Turn off the heat; the sauce should taste almost too strong on its own.

Pan fry the mackerel fillets.

Reheat the sauce and set the fish in it briefly to take on the flavour, leaving the skin uncovered.

Plate the fish, spoon the sauce around and a little across it.

Garnish with a little extra coconut milk, the reserved kaffir lime leaves and finely julienned bell pepper. Serve with rice.