Grilled mackerel with sweet soy glaze

Grilled mackerel with sweet soy glaze

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(5 ratings)

Prep: 10 mins Cook: 15 mins


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


    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



    The same shape, but smaller than…

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



    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 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



    The same shape, but smaller than…

  • thumb-sized piece ginger, grated



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

  • 2 tbsp muscovado sugar


  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

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?


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

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

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

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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