Spicy Mackerel Chili Dip with Fresh Vegetables

Preheat a grill pan or oven to 200°C (400°F). Lightly brush the mackerel with a little vegetable oil.

Grill or roast the mackerel, bird's eye chilies, garlic cloves (unpeeled), and shallots (unpeeled) until softened and slightly charred, about 8-10 minutes. Turn halfway through.

Once cooled slightly, peel the garlic and shallots. Carefully debone and flake the mackerel meat, discarding skin and bones.

In a mortar and pestle, pound the grilled chilies, peeled garlic, and peeled shallots into a coarse paste.

Add the flaked mackerel to the mortar and gently pound to combine with the chili paste. Do not over-pound; keep some texture.

Transfer the mixture to a bowl. Stir in the fish sauce, lime juice, and palm sugar. Taste and adjust seasonings as needed – it should be spicy, savory, sour, and a little sweet.

Garnish with fresh coriander. Serve immediately with your selection of fresh, crisp vegetables for dipping.