Grilled blue mackerel

Serves 4 as a starter

– 2 whole blue mackerel, cut into 4 fillets

– 60ml light soy sauce

– 80ml extra virgin olive oil

– 30ml lemon juice

– salt

– 1 cup wild fennel tips

– 1 finger fresh horseradish

Prepare the fillets by removing the pin bones that run down the centre of the fish. I find the easiest way is to run a knife either side of the bone in a V shape and then simply pull the centre blood line out with the bones together.

The best grill for fish in this style is the Japanese hibachi grill. The fuel source for these units is generally compressed coal, which is a very efficient and constant heat source.

Steep the mackerel in the soy sauce for five minutes then place the fillets skin-side down on the wire cage grills provided. Be confident here as you are trying to achieve a fairly dark colour, so don’t move the fish around once it has gone on. It will take about two minutes for the fish to cook through the skin. Once done, remove the fish and place it onto a plate skin side up.

Finish the fish with the olive oil, then the lemon juice, salt, fennel tips and finally the horseradish, grated finely over the top using a microplane.

For the best results, fillet the mackerel yourself without allowing fresh water to directly contact the flesh. This takes some time to perfect, so if you are getting them from a fishmonger ask for them to be dry filleted and ensure the fillets remain very flat and stable.

To source wild fennel, check near railway lines and paddock fringes. When collecting, always be mindful of water sources and other potential contaminants. The tips of normal fennel can be used but the flavour will be much more restrained.

Wine pairing:

2017 Ravensworth Seven Months, Canberra district ($38)