Name: 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

“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.”

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Emma Knowles

Related stories