Roughly cut the sweet potato. Chop the lemongrass with the back of a knife, peel the ginger and cut into small pieces. Put everything in a saucepan on the embers and pour coconut milk on top. Cook and season with salt and pepper.

Flavor the apricot jam with 2 tablespoons of lemon oil, salt and pepper. Finely chop the chilli and garlic, dice the red onion and green tomato and add to it.

Place the mackerel skin side down on the grill and cook. At the beginning, press the fillets a little on the grill so that they don't bend up.

Grate the cauliflower into fine crumbs. Chop the pine nuts and raisins and add to them. Season to taste with cinnamon, salt, pepper, lemon-olive oil and chopped coriander.

Remove lemongrass and ginger from the sweet potatoes and finally season with salt and pepper.

Brush the mackerel with the apricot salsa before serving. Place the mackerel in the middle of the plate. Place the cauliflower on one side and the sweet potatoes on the other.