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Mackerel Teriyaki

Young's SeafoodThis 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

Mackerel TeriyakiIngredients for Mackerel Teriyaki

Mackerel, filleted and pin boned
Lime wedges

For the Teriyaki sauce:
2 tbsp light Soy sauce
1 tsp grated ginger, optional
2 tbsp Chinese rice wine

How to make Mackerel Teriyaki

  • Preheat 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 to taste.
  • Chop 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.
  • Baste 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.
  • Serve the mackerel skewers with fresh mint and wedges of lime on the side.

Serves 2

www.youngsseafood.co.uk

Young's Seafood

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