Homemade Teriyaki mackerel

With Plavac Mediterano 2019, Croatia

I chose a full-bodied and bold red for this dish - Plavac Mediterano 2019 from Croatia. Magic happened!

Homemade Teriyaki mackerel

Serves 4

Ingredients for the homemade teriyaki Sauce:

• 240ml soy sauce

• 200ml mirin

• 40ml water

Ingredients for the Mackerel

• 1 large fresh mackerel, butterflied into four pieces, pat dry with kitchen towels or kitchen paper (see how to butterfly mackerels)

• Sea salt for broiling

• Sliced spring onions, for garnish

Methods:

1. Pre-heat the oven to 200oC

2. Prepare the Teriyaki marinade by mixing all Teriyaki marinade ingredients in a small saucepan, heat in medium heat

3. Turn down the heat to low when the liquid starts to bubble, stir occasionally, until it turns into a think liquid, texture slightly thinner than ketchup, set aside

4. Line a baking sheet with foil, brush the foil with a thin layer of olive oil

5. Place the butterflied mackerels on the foil, skin side down, spread evenly to make sure they are cooked evenly as well

6. Brush the Teriyaki sauce evenly on each mackerels, sprinkle some sea salt on the top

7. Place the baking sheet on the top shelf of the oven, leaving roughly 10-15cm between the top of the oven and the baking sheet

8. Broil the mackerel for 2-3 mins; take out and flip to the other side, brush with the Teriyaki sauce, sprinkle with some sea salt, bring back to the oven and broil for another 2-3 mins until the skin appears to be crispy and golden in colour

9. Take the fish out from the oven, sprinkle the spring onions on the top for garnish and enjoy!

Tips:

How to butterfly mackerel:

1. Descale the mackerel: Start by removing the scales using a fish scaler or the back of a knife, scraping from tail to head. Mackerel usually has very little to no scale so this step can be minimal

2. Remove the head and gut the fish: Cut off the head just behind the gills. Make a slit from the gills along the belly. Pull the innards out. Rinse the cavity clean

3. Open and remove bones: Open the fish along the slit like a book. Press it on a chopping board, skin side facing up. Remove the backbone out by pressing each vertebra. Keep the tail. Use tweezers to remove any remaining bones.

4. Rinse clean with cold water and pat dry

Wine pairing:

We always hear that pairing fish with a white wine is a safe choice. However, for this rich and salty teriyaki dish, I chose a full-bodied and bold red - Plavac Mediterano 2019 from Croatia. Magic happened!

The grape that made this wine is called “Plavac Mali”. It is a native variety in Croatia. This wine has intense aromas of ripe dark berries, black currents and plum, complemented by a rustic earthiness. It also has a whisper of liquorice and other spice such as vanilla in the background. It is a full-bodied red wine with high but ripe tannins, providing a firm structure to the wine. With its complex flavour and full structure, this wine can likely to age well.

This broiled homemade teriyaki mackerel has strong salty flavours coupled with some sweetness from the mirin. The strong black fruit flavours in the wine add some freshness to the richness of the dish; and since dark fruit flavours are intense and ripe, they didn’t get overwhelmed or washed away by the saltiness of the teriyaki sauce.

However, this is not yet the magic. Magic happened when I washed the mackerel down with this dark fruity and spicy wine, a rich flavour of fig and raisin came out as after taste. It created a long, lovely finish, as if the wine intends to bring you a lovely dried fruit dessert into your mouth. Just like magic!

Another wine I chose was A. Christmann Riesling 2022 from Pfalz region, Germany. This wine brings a beautiful balance of fruitiness and minerality with a small hint of petrol flavour, making it a superb match for our Teriyaki Mackerel. Riesling's natural acidity cuts through the richness of the fish, while its subtle sweetness echoes the Teriyaki sauce's sugary notes. Expect hints of green apple, citrus, and a touch of honey, which will refresh your palate and add a new dimension to the dish. This pairing is a classic example of how a white wine with vibrant acidity and fruit-forwardness can enhance a flavorful seafood dish.