Grilled mackerel with sweet soy glaze
Learn to fillet this sustainable fish with our step-by-step guide, then serve with fragrant Asian flavours
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
Method
-
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.
-
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
cooked through.
-
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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