Name: Chilli-chocolate teriyaki mackerel with samphire, Jersey Royals and orange
Yield: For 4 as a main course
Cuisine: Japanese
Ingredients: 1 tbsp chopped or grated dark chocolate (60–75% cocoa solids); 2 tbsp extra virgin olive oil; 1 handful salad leaves (I used rocket/arugula, but watercress would also be lovely); 2 large mackerel, filleted and small bones removed; 2 tbsp mirin (or use 2 tbsp water and 1 tbsp caster/superfine sugar); 500 g (1 lb. 2 oz.) Jersey Royal or other small waxy potatoes; 1 tsp runny honey; 2 oranges; 1 tsp finely chopped or grated ginger; 2 tbsp soy sauce; ½ tsp chilli sauce (Tabasco or a similar fiery sauce); 100 g (3½ oz.) samphire; 1 tbsp lemon juice

Preparation info

For
4
as a main course

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

The Japanese technique of teriyaki cooking is something well worth exploring. This sauce, which is sweet (from the mirin, sake or sugar) and salty (from the soy sauce), can be used to brush on or marinate fish, meat or vegetables, and becomes both savoury and sticky when brought into contact with high heat. In 2015, we held a collaborative dinner at The Providores with British chocolate guru Paul A. Young and he created a teriyaki glaze that contained chocolate, which we us