Grilled Mackerel with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Mackerel is an amazing source of omega 3 fatty acids, which are wonderful for heart health, and honestly it's one of the most affordable fish at the market. The combination of soy sauce, ginger, and garlic creates this incredible umami flavor that makes the delicate fish sing, while the pak choi becomes perfectly tender when grilled. It's simple enough for a Tuesday night but impressive enough to serve guests, and the whole thing feels like you've put in way more effort than you actually have.
Ella x
Ingredients
- 4mackerel fillets(skin on, about 150g each)
- 600 gpak choi(halved lengthwise)
- 3 tbspsoy sauce
- 2 cmfresh ginger(finely grated)
- 3garlic cloves(minced)
- 2 tbspsesame oil
- 1½ tbsplime juice
- 2 tbspolive oil
- 1 tbsphoney
- ¼ tspchili flakes
- 1 tbspsesame seeds(toasted)
- to tastesea salt
- to tasteblack pepper
Detail level
Instructions
- 1
Combine soy sauce, grated ginger, minced garlic, sesame oil, lime juice, honey, and chili flakes in a small bowl to create the glaze. Stir until honey dissolves completely.
Tip: Make the glaze while the grill heats to save time.
- 2
Preheat your grill to medium-high heat (about 200°C). Lightly oil the grill grates to prevent sticking.
Tip: Test the grill temperature by holding your hand 10cm above the grates; it should feel hot after 3-4 seconds.
- 3
Pat the mackerel fillets dry with kitchen paper and brush both sides with olive oil. Season generously with sea salt and black pepper.
Tip: Dry fish ensures better searing and prevents skin from sticking to the grill.
- 4
Place mackerel fillets skin-side down on the grill and cook for 5-6 minutes without moving them. The skin should become crispy and golden.
Tip: Resist the urge to flip; letting the skin cook undisturbed creates the best texture.
- 5
Carefully flip the fillets and brush generously with the ginger-soy glaze. Cook for another 3-4 minutes until the flesh flakes easily with a fork.
Tip: Reserve some glaze to drizzle over the finished dish for extra flavor.
- 6
While the mackerel finishes cooking, toss pak choi halves with a little olive oil, salt, and pepper. Place cut-side down on the grill for 3-4 minutes until lightly charred and tender.
Tip: Grill pak choi simultaneously with the mackerel's final minutes to coordinate cooking times.
- 7
Transfer the grilled mackerel and pak choi to serving plates. Drizzle any remaining glaze over the fish and vegetables.
Tip: Work quickly to serve the dish while it's still hot.
- 8
Garnish with toasted sesame seeds and serve immediately with steamed rice or noodles if desired.
Tip: A squeeze of fresh lime juice at the table adds brightness to the finished dish.
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