Mackerel With Chili Jam And Cucumber

• None None CHILI JAM
• 4 None tomatoes, chopped
• 1 None onion, chopped
• 1 None red pepper, seeded, chopped
• 1 None red chili, seeded, chopped
• 1/2 cup rice vinegar
• 1/4 cup granulated sugar
• None None CUCUMBER SALAD
• 1 None cucumber, halved, seeded, cut into 4 inch pieces, thinly slice lengthwise
• 3 tbsp fresh cilantro leaves, chopped
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 1 tsp granulated sugar
• 4 None mackerel, gutted, heads removed, deboned, each cut into 2 fillets

1. For the chili jam, bring all ingredients to a boil. Reduce heat and simmer for 6-8 mins, until liquid reduces and becomes syrupy. Season. Let cool.
2. Meanwhile, for the cucumber salad, sprinkle cucumber with 1 tsp salt. Transfer to a colander and set aside to drain for 10 mins. Rinse then toss with cilantro, vinegar, soy sauce and sugar. Set aside.
3. Preheat broiler. Place mackerel, skin-side down, on a grill plate. Broil for 3 mins. Flip over and cook for another 5 mins, until skin is crisp and fish is cooked through. Serve with cucumber salad and chili jam.

chili jam, tomatoes, onion, red pepper, red chili, rice vinegar, granulated sugar, salad, cucumber, cilantro, rice vinegar, soy sauce, sugar, mackerel

Taken from recipes-plus.com/api/v2.0/recipes/28951 (may not work)