Grilled mackerel with East-West fusion salad

    1 hour 45 minutes

    This is a variant of two recipes on this website, with thanks: Fish adapted from marinated grilled mackerel recipe by Catrin. Salad adapted from BBQ mackerel & chickpea salad by paulwarburs.

    2 people made this

    Serves: 4 

    • 4 mackerel fillets
    • 1/4 cup light soy sauce
    • 1/4 cup kirin Japanese seasoning sauce
    • 1/2 tablespoon white sugar
    • 1 tablespoon grated fresh ginger
    • 2 cloves garlic, crushed
    • 400g cooked chick peas, preferably fresh (tinned is OK)
    • 200g bean sprouts
    • 200g water chestnuts, sliced
    • 150g shredded carrot
    • 200g shredded cucumber
    • 1 tablespoons chopped coriander
    • 2 tablespoons lightly chopped FRESH mint or Vietnamese mint
    • 1 lemongrass shoot, finely chopped
    • 1 tablespoon lime juice
    • 1 extra clove gralic, crushed

    Preparation:30min  ›  Cook:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour45min 

    1. Rinse fillets and pat dry with paper towels. In a medium bowl mix together the soy sauce, mirin, sugar, garlic and fresh ginger. Place fillets into the marinade and let stand for at least 20 minutes – or preferably 4 hours or longer.
    2. In a salad bowl, mix the chick peas, bean sprouts, water chestnuts, carrot, cucumber, coriander and mint.
    3. Separately, combine the lemongrass, lime juice and extra garlic, and after basting the fish, add the remaining marinade.
    4. Grill or BBQ the fish until cooked through, 5 - 6 minutes on each side depending on thickness, basting occasionally with the marinade.
    5. When the fish is cooked through, add the remaining marinade to the lemongrass mix, and mix thoroughly into the salad. Serve while the fish is hot.

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