Teriyaki Mackerel with Hot and Sour Beetroot & Seaweed Buttered Potatoes
Teriyaki Mackerel
4 large mackerel fillets
50ml light soy sauce
1 teaspoon finely grated ginger
1 tablespoon honey
1 tablespoon vinegar
2 teaspoons sesame seeds
A little oil for brushing
Method
Simmer the soy, ginger, honey and vinegar until hot.
Heat a large frying pan and line the bottom with parchment paper. Brush the mackerel with oil and place skin side down onto the paper. Press down and cook for 2 minutes. Add the soy mixture and flip over the fish. Cook until the sauce has thickened. Sprinkle over the sesame seeds and serve.
Hot and Sour Beetroot
1 large beetroot, peeled and grated coarsely
1 onion, finely sliced
1 tablespoon finely grated root ginger
1 tablespoon castor sugar
50ml vinegar
1 teaspoon salt
1 teaspoon chopped fresh red chilli
1 tablespoon oil
Method
Heat the oil in a pan and add the onion, ginger and chilli. Cook until golden and add the sugar, vinegar and salt. Cook for 30 seconds then mix into the beetroot thoroughly. Marinate for an hour before serving.
Seaweed buttered potatoes
4 medium potatoes, scrubbed
oil
50g melted butter
1 tablespoon dried powdered seaweed
Chopped parsley
Method
Cut each potato into 4 discs.
Bring to a simmer and cook until just cooked – keep an eye on them. Drain and pat dry on kitchen paper.
Brush with oil and cook on a hot griddle pan until golden. Melt the butter and seaweed together and toss into the hot potatoes with the parsley.
