Sesame Latch · Main dishes

Soy-Garlic Grilled Mackerel

Name: Soy-Garlic Grilled Mackerel
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g Skin-on mackerel fillets; 2 tbsp Soy sauce; 3 clove Garlic; 10 g Fresh ginger; 1 tsp Honey; 1 tsp Toasted sesame oil; 1 whole Lemon; 2 whole Green onions; 1 tsp Sesame seeds; 1 tsp Neutral oil; 300 g Short-grain rice; 360 ml Water, for the rice

Skin-on mackerel fillets brushed with a soy, garlic and ginger glaze, then broiled until the skin blisters. Rich fish, bright lemon, and a bowl of rice to catch the juices.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Skin-on mackerel fillets600 g
Soy sauce2 tbsp
Garlic3 clove
Fresh ginger10 g
Honey1 tsp
Toasted sesame oil1 tsp
Lemon1 whole
Green onions2 whole
Sesame seeds1 tsp
Neutral oil1 tsp
Short-grain rice300 g
Water, for the rice360 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (mackerel), soy (soy sauce), wheat (many soy sauces) and sesame (sesame oil and seeds).

Method

Cook the rice and mix the glaze

Rinse and cook the rice with the 360 ml water: boil, cover, 15 minutes on low, then rest 10 minutes. Stir the soy sauce, grated garlic, grated ginger, honey and sesame oil in a small bowl.

Prepare the fish

Pat the fillets dry and check for pin bones. Lay them skin-side down on a foil-lined tray rubbed with the neutral oil. Brush both sides with the glaze. Wash your hands and tools after handling raw fish.

Broil until safe

Heat the broiler. Broil the fillets skin-side up, about 15 cm from the element, for 6–9 minutes, until the skin blisters and the flesh flakes. Health Canada’s safe internal temperature for fish is 70°C (158°F): check the thickest part of each fillet. Brush once more with any glaze left in the bowl during the last minute.

Serve

Move the fish to plates with clean utensils. Squeeze over the lemon, scatter with sliced green onions and sesame seeds, and serve with the rice.

Mackerel goes from juicy to dry in a minute. Start checking at 6 minutes. A thin fillet may already be at 70°C by the time the skin colours.

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