Mackerel, Grilled Aromatic

By jeaklor

Ingredients

• 2 tablespoons mirin
• 2 tablespoons superfine sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon kochujan (see Ingredients Note)
• 1 tablespoon ginger, peeled and thinly sliced
• 1 1/3 Ibs. fresh mackerel fillets
• 3-4 cabbage leaves
• 1/2 cup butter
• salt and pepper
• chopped spring onions or chives-to serve

Details

Servings 4

Preparation

Step 1

Ingredients Note
Kochujan is spicy Korean miso paste. You can substitute a mixture of red miso and chili paste. Add the chili paste gradually until it is to your own liking.
1 In a bowl, make a marinade by mixing together the mirin, sugar, soy sauce, rice vinegar, kochujan and ginger.
2 Cut each mackerel fillet into 3 pieces on the diagonal. Lightly season with,~alt and leave for5c minutes, then pat dry. Place in the marinade and set aside for about 30 minutes. Preheat the oven to 450°F.
3 Line a baking tray with wax paper or foil and place the drained mackerel pieces skin side up. Place into the oven and bake for 15 minutes.
4 In the meantime, cut the cabbage into bite-size pieces. In a frying pan, melt the butter and guickly fry the cabbage. Season with salt and pepper.
s Once cooked, remove the mackerel from the oven.
6 Place the cooked cabbage on a serving dish with the mackerel on top. Serve with plenty of chopped spring onions or chives sprinkled on top.