Chef's Recipes

Char-grilled mackerel with plum glaze and shiso salt

Australian Gourmet Traveller recipe for char-grilled mackerel with plum glaze and shiso salt.

Char-grilled mackerel with plum glaze and shiso salt
Char-grilled mackerel with plum glaze and shiso salt

"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."

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

Method

SHAREPIN