With all the recent news of overfishing of Mackerel, I would suggest you try this before supplies are restricted. Sensible sustainable fishing for Mackerel using a rod is great fun and you won’t get fresher. Why not catch your own.
This Japanese marinade gives a lovely taste and texture to grilled mackerel. It works well with tuna and salmon as well.
Light, fresh and really simple and quick to prepare.
This recipe will serve four portions
4 large Mackerel fillets
60ml soy sauce
60ml mirin (Japanese sweet wine)
1 tablespoon of white granulated sugar
A piece of grated fresh ginger. About the size of your thumb, before peeling.
1 garlic clove grated
Salt and pepper to season
Rinse the Mackerel under running water and pat dry with kitchen towel.
In a medium sized bowl, mix together the soy sauce, mirin, sugar, garlic and fresh ginger. Score the flesh of the Mackerel on the skin side and place into the marinade, cover and refrigerate for 2 hours.
Preheat your grill to a medium hot setting and grill the fish (skin side up) basting occasionally, until the fish flakes easily with a fork, about 4-6 minutes.
Cut each fillet in half, add salt and pepper and serve with a lemon wedge and perhaps a salad with sliced radishes.