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Grilled mackerel, kabayaki-style
Serves 4 Starters and mains
Ingredients
- 2 whole mackerel, gutted
- bunch spring onions, cut in half lengthways
- 150ml sweet soy sauce
- 1⁄2 lemon, cut into wedges
- sansho pepper or shichimi togarashi
- oil, for greasing
Sweet soy sauce
- 200ml soy sauce
- 200lm mirin
- 100ml sake, water or dashi
- 100g dark brown sugar
- 4 unpeeled garlic cloves, bashed
- 4cm piece fresh ginger, thinly sliced (optional)
- 2-3tsp cornflour, mixed to a paste with 1tbsp cold water
Shichimi togarashi
- 4tbsp chilli powder
- 2tbsp seaweed flakes
- 1tbsp Sichuan pepper, ground
- 2tsp toasted sesame seeds
- 2tsp ground ginger
- 2tsp ground white pepper
- 2tsp poppy seeds
Method
Score the mackerel skin on both sides with a sharp knife so the soy glaze can penetrate the flesh. Lightly oil a baking tray and place the mackerel on it, with the spring onions on the side. Brush the sweet soy sauce liberally over the surface of the sh and place under a hot grill.
Grill for 2-3 minutes, brushing with the glaze again every minute or so, until the skin is well browned (blackened in places). Turn the mackerel over and cook for 2-3 minutes on the other side (remove the spring onions if they burn).
Check inside the cavity to see if the fish is cooked (the flesh nearest the spine should be white or grey). Serve with a final coating of sweet soy sauce, lemon wedges and sansho pepper or shichimi togarashi.
Sweet soy sauce
Combine all the ingredients except the corn our paste in a saucepan and bring to the boil. Reduce the heat to a simmer and cook until the consistency of a thin syrup – it should reduce by about a quarter.
Remove the garlic and ginger, then whisk in the corn our paste and boil brie y until nice and thick. Leave to cool and keep in an airtight container for up to 3 months.
Shichimi togarashi
Combine all the ingredients in a jar, screw the lid on and shake, shake, shake. This can be kept in a cupboard for up to 6 months, or until the aroma has faded.
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