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.
In a small saucepan heat the soy sauce and mirin together, then add the ginger peelings,
Cut the fish fillets into
Add the vegetable ribbons, garlic, chilli and the sieved soy glaze. Boil for 1 minute, then turn the fish (careful, it will be a bit fragile). By this time the glaze should be getting thick and syrupy.
Serve immediately: the collapsed vegetables on the bottom, the fish skin side up, and a small quantity of sauce drizzled on top. Scatter with the coriander leaves.
© 1999 Alastair Little. All rights reserved.