Grilled Mackerel with Bean Sprout Salad and Ginger-Soy Glaze

Instructions

1. 1

   Combine soy sauce, minced ginger, honey, and minced garlic in a small bowl to create the glaze. Set aside.

   Tip: Make the glaze ahead of time so flavors can meld together.

2. 2

   Pat the mackerel fillets dry with paper towels and brush both sides lightly with olive oil. Season with sea salt and black pepper.

   Tip: Drying the fish helps it develop a better sear and prevents sticking on the grill.

3. 3

   Preheat your grill to medium-high heat (around 200°C). Lightly oil the grill grates to prevent sticking.

   Tip: If using a stovetop grill pan, heat it over medium-high heat for about 3 minutes.

4. 4

   Place mackerel fillets skin-side down on the grill and cook for 5-6 minutes without moving them, allowing the skin to crisp.

   Tip: Resist the urge to flip too early—let the skin char slightly for extra flavor and texture.

5. 5

   Carefully flip the fillets and brush the top side generously with the ginger-soy glaze. Cook for another 4-5 minutes until the flesh is opaque and flakes easily.

   Tip: The glaze will caramelize slightly, creating a beautiful glossy coating.

6. 6

   While the fish cooks, prepare the bean sprout salad by combining fresh bean sprouts, rice vinegar, sesame oil, and lime juice in a large bowl. Toss gently to coat.

   Tip: Keep the bean sprout salad crisp by dressing it just before serving.

7. 7

   Remove the mackerel from the grill and transfer to a serving platter. Top with remaining glaze if desired.

   Tip: Let the fish rest for 2 minutes before serving to retain moisture.

8. 8

   Distribute the bean sprout salad among four plates, top each with a grilled mackerel fillet, and garnish with sliced green onions and toasted sesame seeds.

   Tip: Serve immediately while the fish is warm and the bean sprouts are still crisp.