Grilled Mackerel With Sweet Soy Glaze

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

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

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

Directions

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.

Categories: Barbecue