Grilled mackerel in soy glaze
Prep:
10 mins
Cook:
15 mins
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.
Serves
2
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Fish, Vegetables, Rice, Sugar, Chilli
Recipe Type
Dinner, Entertaining
Cuisine
Asian
Level of Difficulty
Easy
