Mackerel Teriyaki
Mackerel Teriyaki cooked on the BBQ! It is served with sliced and pickled cucumber and garnished with coriander sprigs, chilli and crispy leeks. A cut above your standard BBQ dish!
Ingredients
- 2 mackerels, gutted, filleted and pin boned
For the teriyaki glaze
- 25ml sake
- 50ml gluten free soy
- 15ml mirin
- 50g caster sugar
Salad
- Cucumber, sliced and pickled in a pinch of sugar, 1 tbsp salt, 1 tbsp rice vinegar and 1 leek
To serve
- Chilli fonds
- Coriander sprigs
- Crisp fried julienne leeks
Method
- Heat a BBQ until hot and the coals are white.
- Put the leek directly on the coals, and when charred – strip the outer black leaves off and slice.
- Pop all the ingredients in a pan for the teriyaki, bring to the boil, and then take off the heat. Pop the mackerel fillets on a BBQ and grill for 2 to 3 minutes. Brush with the sauce.
- To serve, spoon the leeks onto plates, top with cucumber, fish, remaining sauce, and then garnish with coriander sprigs, chilli and crispy leeks.
Ingredients
- 2 mackerels, gutted, filleted and pin boned
For the teriyaki glaze
- 25ml sake
- 50ml gluten free soy
- 15ml mirin
- 50g caster sugar
Salad
- Cucumber, sliced and pickled in a pinch of sugar, 1 tbsp salt, 1 tbsp rice vinegar and 1 leek
To serve
- Chilli fonds
- Coriander sprigs
- Crisp fried julienne leeks
Method
- Heat a BBQ until hot and the coals are white.
- Put the leek directly on the coals, and when charred – strip the outer black leaves off and slice.
- Pop all the ingredients in a pan for the teriyaki, bring to the boil, and then take off the heat. Pop the mackerel fillets on a BBQ and grill for 2 to 3 minutes. Brush with the sauce.
- To serve, spoon the leeks onto plates, top with cucumber, fish, remaining sauce, and then garnish with coriander sprigs, chilli and crispy leeks.
