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Grilled mackerel, fennel salad, soy and lime dressing

This little dish has the virtue of being very simple, yet it is packed with flavours.

Preparation20 Mins
Cooking Time5 Mins

This dish is very much inspired by my travels in Japan and, like many of my classic dishes, its composition has evolved over the years. The richness of the dish is counterbalanced by sweet and sharp flavours. The glaze on the mackerel skin lends crispness. The fennel salad gives a crunchy texture to the dish, and the rocket gives it freshness and pepperiness. Truly delicious.

Ingredients Required

For the mackerel and the dressing

mackerel fillets, skin on
1 tbsp
2 tbsp
soy sauce
1 tbsp
muscovado sugar
fresh ginger, finely grated
1 tsp
lime juice

For the fennel salad

1 bulb
fennel, washed and trimmed
1 handful
rocket leaves, washed and drained
lime, juiced
2 tbsp
extra virgin olive oil
1 good pinch of
salt and pepper
1 tsp
fennel seeds (soaked in water overnight and toasted in a dry pan)

Cooking Method

Chef tips

Other oily fish, such as tuna or salmon, could be used in place of the mackerel. And the salad leaves can, of course, be varied – try adding baby spinach or watercress, for example. Some caramelised almonds or peanuts would make an interesting addition, too.


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