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Mackerel teriyaki

Matt Tebbutt from Market Kitchen
A boozy marinade cuts through the oily fish in Matt Tebbutt's simple supper dish

Mackerel teriyaki

Method

1. For the marinade: bring the sherry, sake, soy sauce, garlic, coriander and chilli to the boil.

2. Pour half of the hot marinade over the mackerel. Leave to marinate for approximately 20 minutes.

3. Mix the carrots, leeks, courgettes, spring onions and herbs. Season and reserve.

4. Cook the fish under a hot grill until blistered and golden, 5-7 minutes on each side.

5. Reheat the remaining marinade and reduce it a little. Whisk in the butter.

6. Serve the fish with the vegetables and spoon over a little of the warm marinade.

Cook's note:
Coriander with the roots intact can be bought from Chinese supermarkets.

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Serves: 2

Prep: 10 min, plus marinating time
Cook: 15 min

Ingredients
2 Mackerel, gutted, trimmed and slashed, head removed
2 Carrots, cut into ribbons, blanched
2 leeks, cut into ribbons, blanched
2 courgettes, cut into ribbons
4 Spring onions, sliced
1/2 bunch Coriander, leaves only
a few sprigs Mint, leaves only