Ingredients:
600 g Spanish mackerel fillets, skin off

Marinade:
peanut oil, to coat
1 cup Spanish onion, finely diced
½ cup cracked coriander seeds
1 cup roughly chopped fresh coriander
2 cloves garlic, minced
1 stalk lemongrass, minced
2 tablespoons red curry paste

Sauce:
1 small can coconut cream
1 cup dry white wine
Green papaya salad
1 green papaya, skin and seeds removed
1 cup shredded carrot
2 cloves garlic
1 birds eye chilli, seeded and minced
1 tablespoon fish sauce
½ cup white wine vinegar

Method
Cut mackerel fillets in half lengthways, remove bloodline and cut straight across into 2 cm strips.
Place in a bowl, add just enough peanut oil to coat and toss through the remaining marinade ingredients.
Cover for 2 hours to 4 days-it should be quite dry and well coated.
Heat a heavy-based non-stick frying pan that has a lid, add a little oil and fry the mackerel until browned on both sides.
Add the coconut cream and dry white wine, cover and cook for a further 4 minutes.
Remove from sauce and keep warm. Reduce sauce to a thick consistency and decorate with green papaya salad and fresh coriander.

Green papaya salad
Cut papaya and carrot into julienne strips and place in a bowl.
Combine remaining ingredients in a screw top jar and shake to combine (this is best made ahead of time for flavours to develop).
Pour dressing over salad and toss lightly just before serving.

Source: Australian Seafood Users Manual