AT A GLANCE
"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."
|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.|
RED RICE SAKE SUCH AS MUKAI SHUZO INE MANKAI , suggested by LUKE BURGESS