Char-grilled mackerel with plum glaze and shiso salt

AT A GLANCE

  • Serves 6 - 8 people

"Cooking fish, although quick and simple, can be fraught. If overcooked it's dry and mealy; oily fish such as mackerel are better just undercooked and indeed make a fine sashimi," says Luke Burgess. "Shiso leaves can be found at Japanese grocers or could be swapped for another herb, such as parsley or rosemary."

  • 320 gm (1 cup) blood plum jam
  • 1 tbsp Chinese black vinegar
  • 1 tsp brown sugar
  • 1 tsp light soy sauce
  • 2 large blue mackerel fillets (about 260gm each), cut diagonally into bite-sized pieces
  • 30 ml vegetable oil
  •  
  • Shiso salt
  • 50 gm purple shiso leaves
  • 50 gm sea salt flakes
01   For shiso salt, pound shiso leaves and salt with a mortar and pestle until finely ground. Sieve through a fine sieve (discard solids) and set aside. Store in an airtight container for up to 2 weeks.
02   Combine plum jam, vinegar, sugar and soy sauce in a bowl and set aside until required.
03   Preheat a char-grill pan over high heat, brush mackerel with oil and char-grill, skin-side down, for 2 minutes, then turn and cook for another minute. Brush mackerel skin with plum glaze, turn and cook until glazed and caramelised (1 minute). Season with shiso salt and serve with extra plum glaze for drizzling.

Topics:

MODERN AUSTRALIAN, MACKEREL, SEAFOOD, SHISO, PLUMS, MAIN, DRINK SUGGESTION, WINTER, FISH, CHEFS' RECIPES

Recipe:

RODNEY DUNN, LUKE BURGESS, ALISTAIR WISE

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

RED RICE SAKE SUCH AS MUKAI SHUZO INE MANKAI , suggested by LUKE BURGESS

FEATURED IN

Jul 2013

Jul 2013

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