Ingredients
- 2 mackerel gutted and filleted and pin boned
- 200g white miso paste
- 50g caster sugar
- 25ml sake
- 50ml soy
- 15ml mirin
- 50g caster sugar
- l aubergine, diced
- Few sprigs of coriander chopped
- Veg oil for frying
- Lime wedges and coriander sprigs
Method
Heat a grill to high and a deep fat fryer to 180°C
Mix the miso and sugar in a pan and warm through gently on a low heat until the sugar has dissolved.
Place the teriyaki ingredients in a pan over a medium heat and bring to the boil then take off the heat. Brush half over the mackerel fillets. Place the mackerel on a tray and grill for 2 to 3 minutes.
Meanwhile deep fry the diced aubergine until crispy, drain on to a plate lined with kitchen paper and season with sea salt. Mix in 2 tablespoons of the miso and sugar sauce along with the chopped coriander.
To serve: spoon the remaining teriyaki sauce onto serving plates, top with the fish and aubergines then garnish with lime wedges and coriander sprigs.
Ingredients
- 2 mackerel gutted and filleted and pin boned
- 200g white miso paste
- 50g caster sugar
- 25ml sake
- 50ml soy
- 15ml mirin
- 50g caster sugar
- l aubergine, diced
- Few sprigs of coriander chopped
- Veg oil for frying
- Lime wedges and coriander sprigs
Method
Heat a grill to high and a deep fat fryer to 180°C
Mix the miso and sugar in a pan and warm through gently on a low heat until the sugar has dissolved.
Place the teriyaki ingredients in a pan over a medium heat and bring to the boil then take off the heat. Brush half over the mackerel fillets. Place the mackerel on a tray and grill for 2 to 3 minutes.
Meanwhile deep fry the diced aubergine until crispy, drain on to a plate lined with kitchen paper and season with sea salt. Mix in 2 tablespoons of the miso and sugar sauce along with the chopped coriander.
To serve: spoon the remaining teriyaki sauce onto serving plates, top with the fish and aubergines then garnish with lime wedges and coriander sprigs.