Chilli-chocolate teriyaki mackerel with samphire, Jersey Royals and orange

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

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

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method