Grilled mackerel with soy, lime & ginger
A nutritious and lean fish supper with fragrant Thai flavours, ready in minutes and packed with vitamins and minerals
Grilled mackerel with sweet soy glaze
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 mackerelfillets (use our step-by-step guide if filleting from whole)
- zest and juice 1 limeplus extra wedges to serve
- 1 tbsp extra-virgin olive oil
- butterfor greasing
- steamed baby bok choito serve
For the sauce
- 2 tbsp soy sauce
- 1 red chillideseeded and cut into matchsticks
- juice 1 lime
- thumb-sized piece gingergrated
- 2 tbsp muscovado sugar
Nutrition: per serving
- kcal474
- fat30g
- saturates6g
- carbs22g
- sugars22g
- fibre0g
- protein29g
- salt3g
Method
step 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.
step 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.
step 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.
step 4
Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.
