Japanese Broiled Mackerel Recipe - Allrecipes.com
Japanese Broiled Mackerel Recipe
  • READY IN 28 mins

Japanese Broiled Mackerel

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 8 mins
  • READY IN 28 mins

Footnotes

  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jan 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!

 
Most Helpful Critical Review
Jan 04, 2009

I was hoping for something more crisp out of the broiler, but alas the fish came out with a soft texture, even with extra cooking time. Salt (a lot) helps, but I'll pass this recipe next time and use the fry-pan instead.

 

26 Ratings

Feb 02, 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!

 
Aug 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.

 
Aug 26, 2010

This was sooo good and easy! I omitted the extra sugar and added a tsp of chinese chili paste as well. Grilled it, basted it and ate it over steamed rice with Japanese broccoli. My husband wanted more, but I ate it all. :)

 
Aug 26, 2005

The sauce was good, but it was a bit too sweet for our taste since the mirin was already sweet to begin with. The taste also didn't stay with the fish, it was rather bland unless you dip it into the sauce... Next time I'd try slicing the side of the fish before marinating.

 
Dec 20, 2003

This recipe worked great on salmon. I used some of the cooked sauce on white rice and it was delicious. The salmon turned out juicy and well cooked.

 
Sep 29, 2003

Very good! I find mackerel very fatty, and this seemed to cut down on the greasy taste! Easy to prepare too!

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 23.9 g
  • 48%
  • Sodium
  • 1000 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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