Grilled mackerel in soy glaze

Prep: 10 mins
Cook: 15 mins
Grilled mackerel in soy glaze
Lovely light mackerel with fragrant Asian flavours.

4 mackerel fillets

Zest and juice 1 lime, plus extra wedges to serve

1 tbsp olive oil

Butter, for greasing

250g Pak choi, to serve

Small onion, sliced

4 cherry tomatoes, sliced

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

Basmati rice, to serve

Create scores in the mackerel fillets on the skin, then place them in a shallow dish.

Add the lime zest and juice over them and leave to marinate for 10 minutes.

Place all of the sauce ingredients in a small pan with a little water and slowly bring to a simmer.

Cook for 5 minutes to thicken, then remove from the heat and set aside.

Grease a baking tray and place the mackerel skin side up.

Steam the Pak choi and keep warm tossed with the onion and tomatoes over top.

Turn the grill to its highest setting.

Sprinkle the fillets with the olive oil and some salt, then grill for 5 minutes until the flesh is cooked through.

Divide the Pak choi and vegetables between plates, lay the mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime, some basmati rice.


Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Fish, Vegetables, Rice, Sugar, Chilli

Recipe Type
Dinner, Entertaining


Level of Difficulty


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