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Japanese Broiled Mackerel

Japanese Broiled Mackerel

  • Prep

    20 m
  • Cook

    8 m
  • Ready In

    28 m
Jana Marko

Jana Marko

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
  2. Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.
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Reviews

BABYCHUB
30

BABYCHUB

1/31/2004

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!

DOLCEVITA
29

DOLCEVITA

2/2/2004

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!

Katherine
16

Katherine

8/21/2007

We were given some free "just-caught" mackerel by some local fishermen - I had never eaten or cooked mackerel before - and this was a very tasty recipe! I cut slits in the skin of the mackerel as suggested by other reviewers. I didn't have mirin so substituted white wine. I thought the soya sauce would be overpowering but it wasn't at all. It is a good recipe to eat while watching a DVD at home, as you really do need to "pick through the bones" slowly with mackerel.

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