Mackerel in Soy and Balsamic Glaze

Name: Mackerel in Soy and Balsamic Glaze
Cuisine: Japanese
Ingredients: 4 mackerel fillets, skin on, pin-boned; 4 mackerel fillets, skin on, pin-boned; 4 mackerel fillets, skin on, pin-boned; 2 tbsp extra virgin olive oil; 1 garlic clove, crushed; 1 tsp toasted white sesame seeds, to serve; 60 ml (2 fl oz/¼ cup) soy sauce; 60 ml (2 fl oz/¼ cup) balsamic vinegar; 60 ml (2 fl oz/¼ cup) dry white wine; 20-30 g (¾–1¼ oz/1½–3 tbsp) muscovado sugar; 30 g (1¼ oz/2 tbsp) unsalted butter, room temperature; 2 tbsp sunflower oil; 1 thumb-sized piece of root ginger, peeled and finely diced; 2 garlic cloves, crushed; 1 red chilli, deseeded and finely sliced; 3 bok choy, quartered; 2 tbsp water; sea salt; freshly ground black pepper

Grilled (Broiled) with Bok Choy, Ginger and Sesame Stir-Fry

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Soy sauce and balsamic vinegar make for a fantastic glaze. They add umami, refreshing acidity and a smack of sweetness that cut through fatty mackerel rather fabulously – a simple and quick dish that is big on flavour. No need to use posh, treacly balsamic vinegar for this recipe, and the required amount of sugar can be tweaked depending on the sweetness or tartness of the vinegar you use.

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method