Grilled mackerel with sweet soy glaze

Grilled mackerel with sweet soy glaze

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(5 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 2
Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian flavours

Nutrition and extra info

Nutrition: per serving

  • kcal474
  • fat30g
  • saturates6g
  • carbs22g
  • sugars22g
  • fibre0g
  • protein29g
  • salt3g
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Ingredients

  • 4 mackerel fillets (use our step-by-step guide if filleting from whole)
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • zest and juice 1 lime, plus extra wedges to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp extra-virgin olive oil
  • butter, for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • steamed baby bok choi, to serve

For the sauce

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 red chilli, deseeded and cut into matchsticks
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tbsp muscovado sugar

Method

  1. Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.

  2. Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.

  3. Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.

  4. Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.

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Comments, questions and tips

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Comments (6)

philinbrighton's picture
1

This was all a bit strong for me. The glaze was alright but I don't think I realised quite how strong mackerel is. I don't think i'd make it again.

kingkoo's picture

Hi there, I was going to try it, but, nowhere did the recipe talk about flipping the fish. So the skin side of the fish is never cooked then? Am I missing something?

Thanks.

deborahpeirce's picture

No you're not missing anything. I grill mackerel like this all the time, by the time the skin side is really crispy the flesh side will be cooked also.

wifey2709's picture
4

Made it to the recipe - delicious, we have had it twice now and will make it again and again. Cooked the fish on the barbeque so the skin was really crispy.

karenjohnson23's picture
5

Sauce first time was slightly overpowering, so changed in line with Raymond Blanc recipe - 1 tbsp soy sauce plus 1 tbsp water, instead of 2 tbsp soy sauce, also make chilli a small one or half of medium one. I also reduced the sugar to 2 tsp. This upped rating to 5 star.

jv1508pc's picture
4

Easy to prepare and cook with store cupboard ingredients. Added the butter from cooked new potatoes to sauce to mellow the sharpness. A whole chilli might be too fiery for some.

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