Soho’s original and, for a long time, only Japanese restaurant was the imaginatively named Fuji on Brewer Street. It was never very good, being most memorable for the alarmingly realistic plastic replicas of their dishes in the window. Fuji has been closed for several years now, its site currently occupied by the excellent and fun Zilli Fish. The Japanese restaurant of preference was Ajimura, which entailed a sortie into Covent Garden. This was their stand-out dish, mackerel fillets glazed and grilled at the same time on a small Hibachi grill behind the bar. Mackerel is an excellent fish for grilling, its oily flesh ensuring that it doesn’t dry out.
Mix the soy, mirin and saké together. Place the fish fillets in a shallow dish and pour this mixture over them. Marinate for half an hour, turning once.
Heat your overhead grill. Remove the fillets from the marinade and arrange in the grill pan, skin side down. Brush the flesh sides with
Traditionally served with a small mound of grated daikon (white radish).
Try doing this recipe on a barbecue.
© 1999 Alastair Little. All rights reserved.