Cooking fish although quick and simple can be fraught, if overcooked it is dry and mealy, oily fish such as mackerel are better just undercooked and indeed make a fine sashimi. The shiso leaves for this recipe can be found at specialist Japanese grocers or could be swapped for another herb, such as parsley or rosemary.

Shiso Salt

Combine shiso leaves and salt in mortar and, using a pestle, pound until combined. Sieve salt mixture through a fine sieve and reserve sieved mixture.

Plum Glaze

In a small bowl, combine plum jam, sugar, vinegar and soy sauce and set aside until required.

Cook

Preheat a chargrill over high heat, brush mackerel fillets with oil and place skin-side down and cook for two minutes. Then turn and cook for a further minute. Brush mackerel with plum and glaze and cook a further minute to caramelise.

Serve

Serve mackerel seasoned with shiso salt.