Grilled mackerel with sweet soy glaze

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Source

Ingredients

4 mackerel fillets (use our step-by-step guide if filleting from whole)

zest and juice 1 lime , plus extra wedges to serve

1 tbsp extra-virgin olive oil

butter , for greasing

steamed baby bok choi , to serve

2 tbsp soy sauce

1 red chilli , deseeded and cut into matchsticks

juice 1 lime

thumb-sized piece ginger , grated

2 tbsp muscovado sugar

Method

Score the mackerel fillets a couple of times on the skin, then lay them in a shallow dish. Sprinkle with the lime zest and juice, and leave to marinate for 5-10 mins.

Place all of the sauce ingredients in a small pan with a splash of water and gradually bring to a simmer. Cook for 5 mins to thicken slightly, then remove from the heat and set aside.

Turn the grill to its highest setting and place the mackerel on a greased baking tray, skin side up. Sprinkle the fillets with the olive oil and some sea salt, then grill for 5 mins until the flesh is opaque and cooked through.

Divide bok choi between plates, lay 2 mackerel fillets on top, drizzle with the sauce and serve with a wedge of lime.