Ingredients
1  mackerel
(500g-600g)
2 tablespoons of salt
(for cleaning the fish)
2 teaspoons of sea salt
2 teaspoons of Sichuan
peppercorn
½ teaspoon of ground
white pepper
½ a lemon
1 tablespoon of butter
½ tablespoon of soy
sauce
Method
1. Clean and wash the mackerel, then rub it with two tablespoons of salt. Wash off the salt with water and pat dry thoroughly with kitchen paper.

2. Make two shallow incisions at the back of the mackerel. Then, another two deep incisions each on both sides of the body.

3. Rub the mackerel all over with two teaspoons of sea salt and white pepper; insert the Sichuan peppercorns in the incisions, put aside for 15 minutes.

4. Preheat oven at 220ºC, place a piece of foil on a baking dish and lay the mackerel on the dish in an upward position (make a deep cut at the belly bottom so that the fish can sit nicely on the dish). Apply the butter gently all over the mackerel, and bake it at 220ºC for 10-15 minutes (bigger and thicker fish require s longer time but it should not be more than 15 minutes.).

5. Remove the Sichuan peppercorn from the mackerel and pour ½ tablespoon soya sauce on top of the fish then squeeze the lemon juice all over the fish before serving.
Tips:
1. Black peppercorns can be used instead of Sichuan peppercorns.
2. You can serve the fish with a cucumber salad with yoghurt dressing (four tablespoons of yoghurt mixed with one tablespoon lemon juice, a pinch of salt and a tablespoon of cashewnuts).