Japanese-inspired mackerel with sweet and sour beetroot
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This recipe uses the Japanese flavours of mirin and soy sauce to create a fresh fish supper that is full of vibrant colours and tastes.
Ingredients
For the sweet and sour beetroot
- 80ml/2¾fl oz red wine vinegar
- 40g/1½oz caster sugar (or more to taste)
- 1 bay leaf
- 1 tsp coriander seeds, crushed and toasted
- ½ tsp black peppercorns, toasted and crushed
- 2 cooked beetroots, peeled, 1 sliced and 1 cut into random shapes
- 2 banana shallots, peeled and thinly sliced
For the mackerel
For the edamame bean dressing
- 2 tbsp light soy sauce
- 1 tbsp non-alcoholic mirin
- 1 tbsp vegetable oil
- 50g/1¾oz edamame beans
- 1 tbsp chopped fresh chives
- 4 spring onions, finely chopped
Method
To make the beetroots, heat the vinegar and sugar together in a small saucepan until the sugar has dissolved. Add the bay leaf, coriander seeds, peppercorns, beetroot slices and shapes, pickle liquid and shallots. Leave for a few hours or overnight in the fridge.
To make the mackerel, place all of the ingredients, except the mackerel, in a saucepan. Cook over a high heat for 2–3 minutes, or until reduced to a glaze. Leave to cool.
Preheat a grill to high.
Cut the mackerel through the bone in three places and slash through the skin. Brush with the cooled glaze. Cook under the hot grill until blistered on both sides for around 8 minutes, or until cooked through. Baste the mackerel with the glaze while cooking.
To make the edamame bean dressing, mix the soy sauce, mirin and oil in a bowl. Stir in the edamame beans, chives and spring onions.
To serve, place the beetroot mixture on a serving plate. Spoon over the dressing and add the mackerel. Top with the pickled ginger and serve.
