Grilled Teriyaki Mackerel

Method

Place all the ingredients for the sauce in a tall glass or a measuring jug, then blend thoroughly with an immersion blender until well combined. Pour the sauce into a saucepan and cook over medium heat until it thickens. Let it cool slightly before use.
Shred green cabbage and carrots finely and mix well. Finely shave radishes and fold them in along with the cabbage and carrots. Just before serving, season the vegetables with salt and lime juice.
Pat the mackerel fillets dry with kitchen paper and brush the skin with oil. Grill on a hot grill with the lid closed until the mackerel is almost cooked through. Near the end, brush the fish with the teriyaki sauce. Then close the lid again. After about a minute, the fish is ready.
Arrange the fish on plates, drizzle with a little more sauce, and serve with raw vegetable salad topped with coriander leaves.

Chef's tip:Mackerel can also be grilled with a bit of oil in a pan on a rainy day. The fillets should be cooked on both sides until golden brown. A kitchen tip is to bring the mackerel to room temperature to prevent it from curling up during cooking.

Grilled Teriyaki Mackerel

Ingredients

Sauce

grated raw vegetables

Method

Related recipes

Oven-baked pollock in miracle sauce

Thai curry with white fish in 15 minutes

Mediterranean-flavored Pollock

Herring with potatoes, apple, and red onion