Indonesian grilled mackerel with sweet soy glaze (Ikan bakar)

1. Clean the mackerel, make 3-4 diagonal slashes on each side, rub with the juice of 1 lime and the salt and leave for 15 minutes.

2. Blitz the shallots, garlic, turmeric, chillies and ginger to a paste and fry in the oil for 3-4 minutes until fragrant.

3. Let the paste cool, then spread half of it over the fish, pushing it into the slashes.

4. Mix the rest of the paste with the kecap manis and the juice of the second lime – this is the glaze.

5. Grill the fish on a hot grill or griddle pan for 5-6 minutes per side, brushing several times with the glaze, until the skin is caramelised and slightly charred.

6. Serve with rice, sambal oelek and cucumber slices.

Tip: A favourite grill dish of Indonesia's seaside warungs; kecap manis is a sweet, thick soy sauce that gives the fish a sticky, glossy glaze. A fish grilling basket helps keep the fish from falling apart when you turn it.