1 whole school mackerel (about 2kg), cleaned and gutted sea salt flakes and freshly-milled black pepper
2 sticks lemongrass, finely chopped 8cm piece ginger, grated
4 cloves garlic, minced
¼ cup red curry paste
½ bunch coriander leaves, chopped
1 Tbsp fish sauce
1 Tbsp soy sauce
½ cup breadcrumbs mint and lime wedges, to serve
Preheat oven to 200C. Score the fish in fine parallel lines, then season inside and out with salt and pepper.
Combine the lemongrass, ginger, garlic, curry paste, coriander leaves, fish sauce, soy sauce and breadcrumbs in a bowl, then spread over the fish. Arrange the fish in a lined oven tray then bake for 35-40 minutes, until the fish is firm to touch. Serve with mint and lime wedges.