"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."
Char-grilled mackerel with plum glaze and shiso salt
Australian Gourmet Traveller recipe for char-grilled mackerel with plum glaze and shiso salt.
Ingredients
- 320 gm blood plum jam (1 cup)
- 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