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Mix the soy sauce, dry sherry, mirin and sugar together. Marinate the mackerel fillets. Slice the sweet potatoes into 2cm thick slices, brush with sunflower oil, then char grill. Next, slice the pak choy in half. In a pan, mix the poaching ingredients with enough water to cover the pak choy and poach them for 3 mins. Remove choy from the pan, turn up the heat and reduce stock until it forms a syrupy consistency.
For the Mackerel, grill the fillets for three minutes, skin side down, then turn and grill for a further minute until the skin crispens.
Finally, serve up the sweet potatoes and pak choy. Drizzle the vegetables with some poaching stock, then top with the mackerel fillets. Scatter dish with chopped parsley and enjoy.
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