Fish Paste

• 1 middle-cut Spanish mackerel cutlet (300 g/10½ oz)
• 1

Clean any blood from the cutlet, then remove the skin and bones. Cut the flesh into small pieces and transfer to a mortar along with the garlic, spring onions and ½ teaspoon each of salt and freshly ground black pepper.

Pour the fish sauce into a small bowl. Dip the pestle into the fish sauce