Step 2

Grind the soaked mixture until smooth and thick. Add more vinegar only if needed to help grinding — the paste must be thick enough to adhere to the fish.

Step 3

Rinse the fish and slit open from the centre. Make a few incisions on the top of the fish.

Step 4

Stuff the recheado paste into the cavity and incisions, then coat the entire outside of each fish with paste. Leave to marinate for 30 minutes.

Step 5

Heat oil in a shallow pan until hot. Fry the stuffed mackerel until golden brown on both sides.

Step 6

Serve hot with rice, curry, a fresh salad and lime wedges.