2 whole gutted and cleaned Waitrose Mackerel (approx 250g each)
2cm piece peeled root ginger
2 tbsp soy sauce
1 tbsp medium sherry
1 tbsp clear honey
Sprinkle two whole gutted and cleaned Waitrose mackerel (about 250g each), with salt and leave for 15 minutes. Rinse and pat dry with kitchen paper. Mix together a 2cm piece of peeled root ginger, cut into thin sticks, 2 tbsp soy sauce, 1 tbsp medium sherry and 1 tbsp clear honey.
Slash the flesh of each mackerel three times on both sides and put on a grill rack lined with foil. Spoon over half the soy mixture and grill for 5-7 minutes, turn and spoon over remaining soy mixture. Grill for a further 5-7 minutes, basting until the fish flakes easily from the bone.
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