Forthefermentedchilli,placeallthe
ingredientsin a foodprocessorandwhiz,
scrapingdownthesidesoccasionally,until
a roughpaste.Transferchillimixturetoa
sterilisedjarwitha lidandstandat room
temperature(about22°C-23°C)for1 week.
Fermentedchillicanbestored in the
fridgeforuptooneyear.
Bringa largesaucepanthree-quarters
fullofsaltedwatertotheboiloverhigh
heat.Cookspaghetti according to packet
instructions.
Meanwhile,heata largenon-stick,
heavy-based,deepfrypanwithoilover
highheat.Seasonmackerelalloverthen
sear,skin-sidedown,for1-2minutesor
until the meat just starts to cook.
Add3 largetbsofchillipastethenstir
frequentlybutgentlytobreakupthefish
slightlyandpreventpastefromsticking.
Addwine,scrapingthebottomofthe
panwitha woodenspoon,thenaddstock.
Whenpastais ready,addstraightfromthe
saucepan(youwillneedpastawater to
keepthedishfromdryingout).
Reduceheattomediumandsimmer
gentlyfor2-3minutes,thenstirin the
parsley.Seasontotaste.Addbutter,
reduceheattolowandtossthepan
untilbuttermeltsandthesauceis
a coatingconsistency.Useextra
pastawatertoadjustthesauceif
needed.Seasontotaste and serve with
lemon wedges.