Grilled Mackerel with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.