Score the mackerel fillets a couple
of times on the skin, then lay them in
a shallow dish. Sprinkle with the limezest and juice, and leave to marinate
for 5-10 mins.
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.
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
Divide bok choi between plates, lay
2 mackerel fillets on top, drizzle with the
sauce and serve with a wedge of lime.