Japanese-inspired mackerel with sweet and sour beetroot

Glossy, savoury soy and mirin glaze with sharp, jewel-toned sweet and sour beetroot. The fish grills quickly until the skin blisters and the flesh turns tender, while a bright edamame dressing adds crunch, freshness and a final lift on the plate.

Prep: overnight

Cook: 10 to 30 mins

Serves: Serves 2

Dietary: Dairy-free, egg-free, nut-free, pregnancy-friendly

By Matt Tebbutt
From Saturday Kitchen Recipes

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This Japanese-inspired mackerel with sweet and sour beetroot is a lighter fish supper with a balance of lean protein, healthy fats and colourful vegetables. The grilled mackerel provides omega-3 fats and good-quality protein, while the beetroot and edamame bring fibre, vitamins and plant-based protein. The soy, mirin and sugar glazes do add salt and a touch of sweetness, so keep portions of the sauce moderate and pair the dish with simple sides to keep the overall meal in balance.

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Equipment

• Small saucepan
• Measuring jug
• Measuring spoons
• Heatproof jug or bowl
• Sharp knife 🛒 Check out Amazon’s Choice
• Chopping board
• Grill or grill pan
• Fish slice or spatula
• Mixing bowl 🛒 Check out Amazon’s Choice
• Pastry brush
• Tongs
• Serving plate

Method

1. Warm the sweet and sour base so it is ready to soak into the beetroot. Pour the red wine vinegar into a small saucepan, add the caster sugar and heat gently, stirring now and again, until the sugar has dissolved and the liquid smells sharp-sweet.
2. Add the spices and vegetables to build flavour and texture. Stir in the bay leaf, crushed coriander seeds and crushed black peppercorns, then add the sliced and cut beetroot pieces and the thinly sliced shallots. Pour over any extra pickle liquid from your cooked beetroot if you have it, then take the pan off the heat.
3. Marinate the beetroot so it can develop that sweet and sour bite. Tip everything into a bowl or container, leave to cool, then cover and chill in the fridge for a few hours or overnight. The longer it sits, the deeper the colour and flavour become.
4. Make the mackerel glaze while the beetroot chills. Put the light soy sauce, non-alcoholic mirin, caster sugar, crushed garlic and crushed fresh ginger into a clean saucepan. Bring to a brisk simmer over a high heat and cook for 2–3 minutes, stirring, until slightly thickened and glossy like a loose glaze. Take off the heat and let it cool so it clings nicely to the fish.
5. Heat the grill so it is ready for fast cooking. Preheat your grill to high and line a tray if needed so the mackerel is easy to move once cooked.
6. Prepare the mackerel so the glaze and heat can get right into the flesh. Place the whole mackerel on a board and carefully cut through the bone in three places, then lightly slash the skin between the cuts. This helps the fish cook evenly and lets the Japanese-style soy and mirin marinade soak in.
7. Brush and grill the fish until the skin blisters and the flesh is just cooked. Lay the mackerel on the grill tray and brush generously with the cooled glaze. Slide under the hot grill and cook for about 8 minutes, turning once if needed, until the skin is blistered and the fish is cooked through. Baste with more glaze as it cooks so you build up a sticky, flavour-packed coating.
8. Stir together the edamame dressing while the fish is on the grill. In a mixing bowl, whisk the light soy sauce, non-alcoholic mirin and vegetable oil until they look nicely combined, then fold in the edamame beans, chopped chives and finely chopped spring onions for a fresh, crunchy dressing.
9. Arrange the sweet and sour beetroot to make a colourful base on the plate. Lift the beetroot slices and shapes and the softened shallots out of their liquid and spread them over a serving plate, letting a little of the tangy marinade cling to them.
10. Add the dressing and mackerel so everything comes together. Spoon some of the edamame bean dressing over and around the sweet and sour beetroot, then carefully place the grilled mackerel on top. Finish with the pickled ginger slices scattered over the fish for a bright, aromatic kick.
11. Serve the Japanese-inspired mackerel straight away while the fish is hot and the beetroot is cool and sharp. That contrast of temperature, sweet and sour beetroot, salty soy, mirin glaze and crunchy edamame makes this simple supper feel really special.