Japanese Glazed Mackerel
4 Mackerel Fillets, rinsed &
¼ Cup Soy Sauce
¼ Cup Mirin (Japanese Rice Wine)
1 Tbsp. Fresh Lemon Juice
1 tsp. Fresh Ginger, minced fine
1 tsp. Fresh Garlic, minced fine
1 tsp. Corn Starch
1 Green Onion, sliced thin
½ tsp. Honey
2 Sheets – Nori (Japanese
Seaweed Sheets), for garnish
Place the fillets in a Ziploc bag
or shallow pan. Combine remaining ingredients (except Nori), mix well
and pour over fillets. Refrigerate and marinate for 20 minutes. DO NOT
over-marinate, the soy sauce will overpower the fish. Reserve the marinade.
Place fish on a “hot”
grill or in the broiler on high. Cook 6-8 minutes basting occasionally
with the marinade. Fish is done when it flakes easily.
Meanwhile, in a saucepan bring
the remaining marinade to a boil. Dissolve the corn starch in about
1/8 cup of cold water stirring briskly. Stir this corn starch slurry
slowly into the marinade. Remove from heat. Continue stirring sauce
until it thickens slightly.
Serve fish with a drizzle of the
For the garnish, fry thin strips
of Nori in hot oil for about 1 minute. Remove to a paper towel, sprinkle
with salt and place a few strips in the center of each fillet. This
fish is good with Basmati rice and sautéed baby bock choy with
garlic and a sprinkle of rice wine vinegar.