delicious Australia - May 2020

For the fermented chilli, place all the
ingredients in a food processor and whiz,
scraping down the sides occasionally, until
a rough paste. Transfer chilli mixture to a
sterilised jar with a lid and stand at room
temperature (about 22°C-23°C) for 1 week.
Fermented chilli can be stored in the
fridge for up to one year.
Bring a large saucepan three-quarters
full of salted water to the boil over high
heat. Cook spaghetti according to packet
instructions.
Meanwhile, heat a large non-stick,
heavy-based, deep frypan with oil over
high heat. Season mackerel all over then
sear, skin-side down, for 1-2 minutes or
until the meat just starts to cook.
Add 3 large tbs of chilli paste then stir
frequently but gently to break up the fish
slightly and prevent paste from sticking.
Add wine, scraping the bottom of the
pan with a wooden spoon, then add stock.
When pasta is ready, add straight from the
saucepan (you will need pasta water to
keep the dish from drying out).
Reduce heat to medium and simmer
gently for 2-3 minutes, then stir in the
parsley. Season to taste. Add butter,
reduce heat to low and toss the pan
until butter melts and the sauce is
a coating consistency. Use extra
pasta water to adjust the sauce if
needed. Season to taste and serve with
lemon wedges.