Grilled mackerel with sweet soy glaze

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 474
  • fat 30g
  • saturates 6g
  • carbs 22g
  • sugars 22g
  • fibre 0g
  • protein 29g
  • salt 3g


  • 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


  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.

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