About this recipe:Japanese marinade gives a lovely taste and texture to grilled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!
4 mackerel fillets
60ml soy sauce
60ml mirin (Japanese sweet wine)
1 tablespoon caster sugar
1/2 tablespoon grated root ginger
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Method Prep:20min › Cook:8min › Ready in:28min
Rinse fillets, and pat dry with kitchen roll. In a medium bowl, mix together the soy sauce, mirin, sugar and ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
Preheat your oven's grill, or an outdoor barbecue for high heat. Grill the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long mooli slice as a garnish.
Tried it out with mackerel that wasn't as fresh as I usually get. I was also low on ginger, and had to substitute white wine for mirin. With all that in mind it still made a lovely supper. Saved for future use - 15 Apr 2014