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Mackerel in soy and balsamic glaze recipe

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Adjust Servings:
4 Mackerel fillets, skin on, pin-boned
2 tbsp extra virgin Olive Oil
1 Garlic clove, crushed
freshly ground Black Pepper
1 tsp toasted White Sesame Seeds , to serve
For the soy and balsamic glaze
2 fl oz/¼ cup (60 ml) Soy Sauce
2 fl oz/¼ cup (60 ml) Balsamic vinegar
2 fl oz/¼ cup (60 ml) dry White Wine
¾-1¼ oz/1½-3 tbsp (20-30 g) Muscovado Sugar
1¼ oz/2 tbsp (30 g) Unsalted Butter , room temperature
For the bok choy stir-fry
2 tbsp Sunflower Oil
1 thumb-sized piece of root Ginger , peeled and finely diced
2 Garlic cloves, crushed
1 Red Chillies , deseeded and finely sliced
3 Bok Choy , quartered
2 tbsp Water
Sea Salt
freshly ground Black Pepper

Mackerel in soy and balsamic glaze recipe

  • Serves 2
  • Medium


  • For the soy and balsamic glaze

  • For the bok choy stir-fry



Soy sauce and balsamic vinegar make for a fantastic glaze. They add umami, refreshing acidity and a smack of sweetness that cut through fatty mackerel rather fabulously a simple and quick dish that is big on flavour. No need to use posh, treacly balsamic vinegar for this recipe, and the required amount of sugar can be tweaked depending on the sweetness or tartness of the vinegar you use.



Score the skin of each mackerel fillet 3 times along the fillet, and season with the olive oil, garlic and black pepper. Let them rest at room temperature for at least 30 minutes and up to 1 hour.


Meanwhile, prepare the soy and balsamic glaze. Add the soy sauce, balsamic vinegar, dry white wine and two-thirds of the sugar to a small pan. Over a low heat, mix well until the sugar is completely dissolved. Taste the sauce and add the remaining sugar if desired. Bring to the boil, reduce by a third until lightly syrupy, then add the butter and mix well to emulsify. Turn off the heat.


Turn the grill (broiler) to its highest setting and place the mackerel on a greased baking tray (sheet), skin side up. Sprinkle the fillets with the olive oil marinade, then grill for 3-5 minutes or until the flesh is opaque and cooked through and the skin is lightly blistered.


As the mackerel grills (broils), heat the sunflower oil in a wok or a pan with a fitting lid, until smoking. Add the ginger, garlic and half the chilli and mix well to release their aroma and flavour. Add the bok choy and quickly stir-fry for about 15 seconds, then add the water, season with a little salt and pepper, cover the pan and fry for 1 more minute. Turn off the heat.


To serve, place 4 bok choy quarters on a serving platter side by side, facing alternate directions. Place a fillet of grilled mackerel between the pairs of bok choy quarters and place the remaining bok choy around the serving platter. Top the mackerel fillets and bok choy with a generous drizzle of soy and balsamic glaze, the remaining sliced chilli and a sprinkle of toasted white sesame seeds. Serve immediately.


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