Ingredients

  • 2 mackerel gutted and filleted and pin boned

For the miso sauce:
  • 200g white miso paste
  • 50g caster sugar
For the Teriyaki glaze:
  • 25ml sake
  • 50ml soy
  • 15ml mirin
  • 50g caster sugar
For the aubergine:
  • l aubergine, diced
  • Few sprigs of coriander chopped
  • Veg oil for frying
To serve:
  • 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

For the miso sauce:
  • 200g white miso paste
  • 50g caster sugar
For the Teriyaki glaze:
  • 25ml sake
  • 50ml soy
  • 15ml mirin
  • 50g caster sugar
For the aubergine:
  • l aubergine, diced
  • Few sprigs of coriander chopped
  • Veg oil for frying
To serve:
  • 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.