Grilled Mackerel with Lotus Root and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day on it. Mackerel is incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. The crispy grilled fillets paired with tender lotus root and a glossy miso glaze create something truly special. The umami richness of the miso paste ties everything together beautifully, while the fresh ginger and a touch of honey keep it balanced and bright. It feels fancy enough for guests but simple enough for a regular Tuesday night.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 180g each)
- 400 glotus root(peeled and sliced into 5mm rounds)
- 3 tablespoonswhite miso paste
- 2 tablespoonssake
- 1 tablespoonfresh ginger(minced)
- 1 tablespoonhoney
- 1 tablespoonsoy sauce
- 1 teaspoonrice vinegar
- 3 tablespoonsvegetable oil
- 1 teaspoonkosher salt(divided)
- 1 teaspoonblack pepper
- 3scallions(sliced diagonally)
- 1 tablespoonsesame seeds(toasted, optional)
Detail level
Instructions
- 1
Combine miso paste, sake, minced ginger, honey, soy sauce, and rice vinegar in a small bowl, stirring until smooth. Set the glaze aside.
Tip: Whisk vigorously to ensure the miso dissolves completely without lumps.
- 2
Pat mackerel fillets dry with paper towels and season both sides with half the salt and all the black pepper.
Tip: Dry fish ensures better browning and crispy skin when grilled.
- 3
Toss lotus root slices with 1 tablespoon of oil and remaining salt. Arrange on a hot grill or grill pan over medium-high heat, cooking for 4-5 minutes per side until golden and tender. Transfer to a serving platter.
Tip: Don't move the lotus root too often; let it develop a caramelized crust for better flavor.
- 4
Brush the grill grates with the remaining 2 tablespoons of oil and increase heat to high. Place mackerel fillets skin-side down on the grill.
Tip: Starting skin-side down helps render the fat and creates a crispy, flavorful exterior.
- 5
Grill mackerel for 4-5 minutes without moving, until the skin is crispy and releases easily from the grill. Flip carefully and cook for another 2-3 minutes on the flesh side.
Tip: The fish is done when it flakes easily with a fork and has an internal temperature of 60°C.
- 6
During the last minute of cooking the fish, brush both sides generously with the miso glaze.
Tip: Apply glaze near the end to prevent it from burning on the grill.
- 7
Arrange the grilled mackerel fillets over the lotus root on the serving platter. Drizzle any remaining glaze over the fish.
Tip: Work quickly while the fish is still warm to ensure the glaze sets properly.
- 8
Garnish with sliced scallions and toasted sesame seeds if desired. Serve immediately with steamed rice or alongside fresh greens.
Tip: Fresh garnishes add brightness and contrast to the rich, savory dish.
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