Grilled teriyaki mackerel

    28 min

    Japanese marinade gives a lovely taste and texture to grilled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!

    36 people made this

    Serves: 4 

    • 4 mackerel fillets
    • 60ml soy sauce
    • 60ml mirin (Japanese sweet wine)
    • 1 tablespoon caster sugar
    • 1/2 tablespoon grated root ginger

    Prep:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Rinse fillets, and pat dry with kitchen roll. In a medium bowl, mix together the soy sauce, mirin, sugar and ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
    2. Preheat your oven's grill, or an outdoor barbecue for high heat. Grill the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long mooli slice as a garnish.

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    Reviews in English (27)


    Tried it out with mackerel that wasn't as fresh as I usually get. I was also low on ginger, and had to substitute white wine for mirin. With all that in mind it still made a lovely supper. Saved for future use  -  15 Apr 2014


    This sauce is soooo awesome. I used salmon & broiled in oven - it caramelized the sauce & made the fish so tasty, especially over rice and steamed veggies. I used light soy sauce. Also boiled remaining marinade to use as sauce on the side. Easy weeknight recipe, but I would definitely serve to friends too!  -  31 Jan 2004  (Review from Allrecipes US | Canada)


    This is a really good sauce! I used it to marinate a whole fish that had slits cut on the side. I also added a bit more ginger, only because I do like my ginger I steamed the fish and with the leftover sauce, I added some cornstarch and water to make a thicker sauce to drizzle over after serving. Low fat and good!  -  16 May 2002  (Review from Allrecipes US | Canada)