Prepare the Marinade: 

• In a bowl, combine Mama San Mirin, soy sauce, sugar, minced garlic, grated ginger, and water. Stir well until the sugar is completely dissolved. This will be your marinade for the Jack Mackerel.

Marinate the Fish: 

• Place the Jack Mackerel fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fillets, ensuring they are well coated. Seal the bag (if using) or cover the dish with plastic wrap. Refrigerate for at least 1 hour, but you can marinate it for up to 4 hours for maximum flavour.

Preheat the Grill or Broiler: 

• If you're using an outdoor grill, preheat it to medium-high heat. If you're using a broiler, set it to high.

Grill or Broil the Fish: 

• Remove the Jack Mackerel fillets from the marinade and let any excess liquid drip off. Brush the fillets with vegetable oil to prevent sticking. Grill or broil the fillets for about 3-4 minutes on each side, or until they are cooked through and have a slightly charred appearance. The cooking time may vary depending on the thickness of the fillets.

Baste with Marinade: 

• While grilling or broiling, baste the fillets with some of the reserved marinade to keep them moist and flavourful.

Serve: 

• Once the Jack Mackerel fillets are cooked and have a nice glaze, remove them from the grill or broiler.

Garnish: 

• Sprinkle sesame seeds and sliced green onions over the grilled fish for added flavour and presentation.

Serve with Rice: 

• Serve the Mirin Dried Jack Mackerel with cooked rice on the side. Drizzle some of the remaining marinade over the rice for extra flavour.

Enjoy your Jack Mackerel prepared with mama San Mirin