- Serves: 2
- Cook Time: 25 minutes
- Prep Time: 40 minutes
- Effort: easy
- 4 tbsp soy sauce
- 4 tbsp dry sherry, rice wine or sake
- 2 tbsp mirin
- 2 tbsp caster sugar
- 2 large mackerel fillets, sliced vertically into 2 long, thin pieces
- 2 sweet potatoes
- 4 tbsp sunflower oil
- 4 pak choi
For the poaching stock
- 2 tbsp oyster sauce
- 2 tbsp dry sherry
- 2.5 cm knob of ginger, sliced
- 2 cloves garlic, sliced
- 1 tsp caster sugar
- 1 handfuls coriander, roughly chopped
1. Mix the soy sauce, dry sherry, mirin and sugar together.
2. Slice the mackerel fillets in half along their length. Pour over the soy sauce mixture and leave to marinate for about an hour.
3. Slice the sweet potatoes into two centimetre thick slices, brush with sunflower oil and chargrill until tender.
4. Slice the pak choi in half. Place the poaching ingredients into a pan with enough water to cover the pak choy and poach for three minutes. Remove the pak choi from the pan, turn up the heat and reduce the stock until it cooks down to a syrupy consistency.
5. Grill the mackerel fillets for three minutes, skin side down, then turn and grill for a further minute until the skin is crisp.
6. Serve the sweet potatoes and pak choi, drizzled with some poaching stock, then top with the mackerel fillets. Scatter with chopped parsley and serve.
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