Ingreadient :

• 2 mackerels, gutted, filleted and pin boned
• 25ml sake
• 50ml gluten free soy
• 15ml mirin
• 50g caster sugar
• Cucumber, sliced and pickled in a pinch of sugar, 1 tbsp salt, 1 tbsp rice vinegar and 1 leek
• Chilli fonds
• Coriander sprigs
• Crisp fried julienne leeks

Direction :

1. Heat a BBQ until hot and the coals are white.
2. Put the leek directly on the coals, and when charred – strip the outer black leaves off and slice.
3. Pop all the ingredients in a pan for the teriyaki, bring to the boil, and then take off the heat. Pop the mackerel fillets on a BBQ and grill for 2 to 3 minutes. Brush with the sauce.
4. To serve, spoon the leeks onto plates, top with cucumber, fish, remaining sauce, and then garnish with coriander sprigs, chilli and crispy leeks.