Grilled Spanish Mackerel with Miso and Soy - Chef Recipe by Tetsuya Wakuda
As featured in Maeve O’Meara's Food Safari: Earth Fire Water.
300mL sesame oil
Seafood (sushi grade):
10g garlic chips
Salad mix (your choice of leaves)
Combine all ingredients and set aside.
Cut tuna, kingfish and salmon into 1cm cubes.
Combine all seafood in a bowl with the poke sauce.
As the photo depicts, you can wrap the seafood up in a banana leaf, however, for simplicity, serve on top of a seaweed and salad mix salad and garnish with avocado and garlic chips.
Credits: Kobe Jones
Photo Credits: Wow Productions