Grilled mackerel with sweet soy glaze

Grilled mackerel with sweet soy glaze

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(5 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
474
protein
29g
carbs
22g
fat
30g
saturates
6g
fibre
0g
sugar
22g
salt
3g

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

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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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.

Recipe from Good Food magazine, February 2012

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Comments

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philinbrighton's picture
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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.

wifey2709's picture
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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
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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
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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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