Glazed mackerel Japanese Style

Name: Glazed mackerel Japanese Style
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 small bunch coriander, leaves picked clean of stalks, washed and dried; 1 star anise; 1 × 2 cm piece fresh root ginger, peeled (reserve the peelings); 3 tbsp mirin or sweet sherry; 1 large fresh red chilli, seeded and cut into minute strips; 1 garlic clove, peeled and finely sliced; 6 large spring onions, trimmed and split lengthways; 2 large carrots, peeled and cut into fine ribbons with an open-ended potato peeler; 2 tbsp sunflower oil; 6 tbsp Kikkoman soy sauce; 2 mackerel, approx. 500 g each, filleted

Preparation info

Serves
4

Difficulty
Medium

Appears in

Soho Cooking

By Alastair Little

Published 1999

About

Another recipe from Soho’s burgeoning Little Tokyo on Brewer Street. This is in essence mackerel teriyaki with the addition of some Chinese ingredients and vegetables.

Ingredients

2 mackerel, approx. 500 g each, filleted
6 tbsp Kikkoman soy sauce

Asia
Japan
Fish course
Pescatarian
Street Food
Spicy

Method

Making the Sauce

In a small saucepan heat the soy sauce and mirin together, then add the ginger peelings, a little water, the star anise and, if you can be bothered, the coriander stalks, well rinsed and chopped. Leave all these to simmer for about 10 minutes, bu