Grilled mackerel with sweet soy glaze

Grilled mackerel with sweet soy glaze

  • 1
  • 2
  • 3
  • 4
  • 5
(10 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Jun, 2017
Quite tasty, but insubstantial. Nothing special.
23rd May, 2017
Realllly tasty and delicious
2nd Feb, 2017
The thai style flavours work well with mackerel, I grilled mine both sides as wasnt sure if the flesh was done ( was quite a chunky piece) Didnt have lime so made the sauce with fresh orange/mango juice (tescos do a good one ) , and used soy sauce n dried chilli, omitted the sugar as theres plenty in the juice , served on bed of crispy salad, grated red cabbage, raw carrot etc, drizzled the sauce over and used that as a salad dressing! Absolutely delish, will def make again
philinbrighton's picture
25th Feb, 2013
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.
11th Oct, 2012
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.
9th Jul, 2014
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.
6th Oct, 2012
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.
16th Apr, 2012
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.
9th Mar, 2012
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?