Rinse the fresh mackerel under cold running tap water and pat it dry with some kitchen paper. Slice the fish into smaller bits. Heat a splash of vegetable oil in a non-stick pan or wok. Once the oil is hot, add the bits of fresh mackerel.

Quickly bake the mackerel in the hot oil for a couple of minutes until browned on both sides.

Remove the mackerel from the pan and put it on a clean plate until needed later. Pour another splash of oil in the same pan you cooked the fish in (don’t get rid of the juices and browned bits in the pan). Place the pan over medium-high heat and add the red curry paste once the oil is hot.

Quickly stir fry the red curry paste for a minute until fragrant. Pour in the coconut milk and add the sugar. Season with a little pinch of pepper.

Cook the red curry for a couple of minutes. Then add the baked mackerel back to the pan.

Turn the heat low and simmer the fish in the red curry for 10 to 12 minutes until the fish is cooked through. Check the seasoning of the curry and add extra pepper, salt or sugar to taste if necessary. Scoop the cooked fish onto plates, drizzle with the rest of the red curry sauce and serve hot.