MACKEREL TERIYAKI

Sunday November 16,2008

Traditionally, salmon goes well with teriyaki flavours, but try mackerel in this delicious, barbecued fish dish. Serves 2.

INGREDIENTS
For the teriyaki sauce:
2 tablespoons light soy sauce
2 tablespoons Chinese rice wine
2 tablespoons caster sugar
1 teaspoon grated ginger (optional)
1 red chilli, deseeded and finely chopped (optional)
For the mackerel skewers:
3-4 spring onions
2 mackerel, filleted and pin boned
Mint leaves
Lime wedges

METHOD
1) Preheat a barbecue until very hot.

2) 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 grated ginger and red chilli to taste.

3) Chop the spring onion into 4cm lengths and thread on to two skewers with the pieces of mackerel. Folding each piece of mackerel in half so the skewer goes through it twice will help them stay on.

4) Baste the skewers with the teriyaki sauce and put on to 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.

5) Serve the mackerel skewers with fresh mint and wedges of lime on the side.

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