recipe for Mackerel Teriyaki comes from the TV show
Mitch & Matt's Big Fish' on UKTV Food which is being
sponsored by Young's
Seafood and has been created by fishmonger and
restaurateur, Mitch Tonks.
Young's is the UK's leading specialist fish brand.
With two hundred years' experience, the brand's reputation
for fish expertise provides reassurance to seafood consumers.
The Company's aim is to make using fish easy for consumers
and offer superb product quality, whether frozen or
chilled. With access to fish species from around the
world, Young's provides a wide range of products, from
traditional favourites such as Prawns and Scampi to
Chip Shop Battered Fish, Ocean Pie and Seafood Meals.
To learn more visit www.youngsseafood.co.uk
for Mackerel Teriyaki
Mackerel, filleted and pin boned
For the Teriyaki sauce:
2 tbsp light Soy sauce
1 tsp grated ginger, optional
2 tbsp Chinese rice wine
to make Mackerel Teriyaki
a barbecue until very hot.
To make the teriyaki sauce, mix the soy sauce and
rice wine with the sugar and stir to dissolve. If
you want an extra kick, add gated ginger and red chilli
the spring onion into 4cm lengths and thread onto
two skewers with the pieces of mackerel. Folding each
piece if mackerel in half so the skewer goes through
it twice will help them stay on.
the skewers with the teriyaki sauce and put onto the
barbecue the hotter the better as this will
stop the fish sticking to the grill. Continue to baste
the fish with the sauce as it cooks. They should take
3 - 5 minutes to cook, turning once. The marinade
will crisp leaving the fish underneath succulent.
the mackerel skewers with fresh mint and wedges of
lime on the side.