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    • Grilled Mackerel with Sweet Soy Glaze

    Mark Sharron
    Easy
    15 minutes
    2
    This sweet soy glazed mackerel is a refreshing alternative to the typical fish dish. Creating your version of sauce makes it more special.
    1 rating
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    Ingredients

    • 4 mackerel fillets
    • 1 lime, zested and juiced
    • 1 tablespoon extra-virgin olive oil
    • Butter, for greasing
    • Steamed baby bok choi, to serve
    • Lime wedges to serve
    • For the sauce
    • 2 tablespoons soy sauce
    • 1 red chilli, deseeded and sliced thinly
    • 1 lime, juiced
    • Thumb-sized piece ginger, grated
    • 2 tablespoons muscovado sugar

    Method

    • Step-by-step method for Grilled Mackerel with Sweet Soy Glaze
    • Preheat grill to medium-high heat, ensuring grill grates are clean and lightly greased with butter.
    • Rinse mackerel fillets under cold water and pat dry with paper towels.
    • Place fillets skin side down on a tray; brush both sides with extra-virgin olive oil.
    • Zest one lime over the fillets and squeeze half the lime juice evenly across them.
    • Set fillets aside at room temperature while preparing the glaze.
    • In a small saucepan, combine soy sauce, sliced red chilli, lime juice, grated ginger, and muscovado sugar.
    • Bring saucepan mixture to a gentle simmer over low heat, stirring occasionally, until sugar is dissolved and sauce is slightly thickened (about 3–4 minutes).
    • Remove glaze from heat and allow to cool slightly.
    • Place mackerel fillets skin side down on the preheated grill.
    • Grill for 3–4 minutes until the skin is crisp and fish is opaque halfway up.
    • Carefully flip fillets and immediately brush generously with the sweet soy glaze.
    • Grill for an additional 1–2 minutes until just cooked through, then remove from heat.
    • Steam baby bok choi separately until just wilted and tender.
    • Arrange steamed bok choi on serving plates as a base, placing grilled mackerel fillets on top, skin side up.
    • Drizzle remaining sweet soy glaze over the fish.
    • Garnish each plate with fresh lime wedges.
    • Serve immediately while hot.