80 gr King mackerel (fillets)
Salt to taste
3 tbsp lime juice
3 red shallots (sliced)
2 stalks lemongrass, clean and finely sliced
A bundle of mint
5 Thai chilli peppers, cut in half, de-seeded and washed
Carefully wash the mackerel fillets, making sure to remove any blood. Cut in half lengthwise, down the centre.
Cut the fillet crosswise into about 8 slices. Combine the salt and lime juice in a bowl, add the fish and work to marinate. Leave to stand for 3-4 minutes to ‘cure’.
Form a bed of mint leaves in the base of a bowl. Mix the mackerel with the other ingredients and serve on the bed of mint. The salad should taste sour, salty and spicy.