Name: Grilled mackerel with sweet soy glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 4 mackerel fillets (use our step-by-step guide if filleting from whole); zest and juice 1 lime plus extra wedges to serve; 1 tbsp extra-virgin olive oil; butter for greasing; steamed baby bok choi to serve; 2 tbsp soy sauce; 1 red chilli deseeded and cut into matchsticks; juice 1 lime; thumb-sized piece ginger grated; 2 tbsp muscovado sugar

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Grilled mackerel with sweet soy glaze

Grilled mackerel with sweet soy glaze

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.15 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

4 mackerel

fillets (use our step-by-step guide if filleting from whole)
zest and juice 1 lime

plus extra wedges to serve
1 tbsp extra-virgin olive oil
butter

for greasing
steamed baby bok choi

to serve

For the sauce

2 tbsp soy sauce
1 red chilli

deseeded and cut into matchsticks
juice 1 lime
thumb-sized piece ginger

grated
2 tbsp muscovado sugar

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Nutrition: per serving

kcal474
fat30g
saturates6g
carbs22g
sugars22g
fibre0g
protein29g
salt3g

Method

step 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.
step 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.
step 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.
step 4

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

Recipe from Good Food magazine, February 2012

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A star rating of 4.2 out of 5.15 ratings

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