Yesterday I had a day off , actually I am having quite a few days off because I have left my job it feels really weird , I haven’t not had a job since university but it was heaven waking up and not commuting for 4+ hours a day. I got to have a leisurely breakfast and hit the market amongst some other goodies I picked up from Mackerel and in my temporary housewife mode made dinner.
Scrumptiously seasonal and sustainable Mackerel is a strong tasting fish, I love it grilled on the BBQ, but this uses a method I have not tried before Teriyaki a Japanese sweet marinade (tare). This is best used on oily fish , duck , pork or beef.
This was my first time filleting a Mackerel , I am definitely not a natural my fillets were a bit jagged, and I used my eyebrow tweezers to remove the pin-bones.
Once cooked the mackerel was firm and meaty in the sweetened marinade , you could let it cool and make sushi. I really enjoyed the fish hot flaking into the rice , for even more tasty seasonality I used purple sprouting broccoli
Teriyaki Mackerel with Purple Sprouting Broccoli
2 fresh mackerel filleted and pin bones removed
6 tbsp soy sauce
6 tbsp of sake or mirin
1 tsp of chilli flakes
1 tsp fresh ginger grated
1 clove of garlic grated or finely chopped
1 tbsp of sugar
- Mix together the marinade ingredients except the sugar
- Place the mackerel in the marinade for 30 minutes
- Remove the fillets and fry for a few minutes on each side.
- Remove the fish from the pan and add the marinade bringing it to a gentle simmer the marinade, add the sugar.
- Return the mackerel to the pan, flesh side down basting it well with the marinade
Serve with steamed purple sprouting brocolli and rice