Grilled mackerel with sweet soy glaze

• mackerel↗4

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

• zest and juice 1 lime

  plus extra wedges to serve

• extra-virgin olive oil↗1 tbsp tbsp
• butter↗

  for greasing

• steamed baby bok choi

  to serve

• soy sauce↗2 tbsp tbsp
• red chilli↗1

  deseeded and cut into matchsticks

• juice 1 lime
• thumb-sized piece ginger

  grated

• muscovado sugar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

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