Teriyaki mackerel skewers
- August 2012
- Serves 4
- Takes 10 minutes to make, 4-5 minutes to cook, plus marinating
Fire up the coals and impress guests with these easy-to-make mackerel skewers – perfect to serve as a barbecue starter.
- 33.9g (13.9g saturated)
- 10g (9.7g sugars)
- 2 smallish mackerel, filleted to give 4 fillets, pin bones removed
- 4 tbsp soy sauce
- 2 tbsp unrefined caster sugar
- 1 tbsp grated fresh ginger
- ½ tsp ground star anise, Chinese five-spice or mixed spice
- 2 tbsp lemon juice
- Olive oil for brushing
- 1-2 tsp wasabi paste (to taste)
- 150g crème fraîche
- 2 tbsp snipped chives
- Lemon wedges to serve
- You will also need 8 skewers. If you use wooden ones, soak them for 2 hours in warm water first.
- Cut the mackerel fillets in half lengthways and lay in a single layer in a glass or ceramic dish. Put the soy, sugar, ginger, spice and half the lemon juice in a small pan and slowly bring to a boil, then simmer for 1 minute. Cool completely, then pour over the fish and marinate for 1 hour, covered, in the fridge, turning the fillets over after 30 minutes.
- Remove the fillets, reserving the marinade, and pat dry with kitchen paper. Lay on a chopping board and roll up each fillet, skin outwards. Sit 2 rolled fillets next to each other, then thread 2 skewers through each pair (it’s easier to turn food on the barbecue if you use 2 skewers). Brush with oil and put to one side.
- Mix the remaining lemon juice with the wasabi paste, then stir into the crème fraîche with a little salt. Cook the fish skewers over a hot part of the barbecue, turning once and brushing some of the marinade over them as they cook – they’ll take no more than 2 minutes.
- Serve with the wasabi crème fraîche, either as a dip or drizzled over the fish, with chives sprinkled on top and lemon wedges on the side.
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