To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

Using a sharp filleting knife, make an incision behind both pectoral fins behind the head of the fish. Flip the fish onto its belly and cut the head off, straight through the backbone. Throw the head ...