• Cooking Time: 15
  • Servings:
  • Preparation Time:


I grew up on a tropical island and we ate fish almost everyday! Mackerel has always been one of my favorite fish to eat and now it's also my favorite fish to cook. I make this dish at least once a month and my family love it. If you can't find mackerel, snapper is a good substitute.


  • 1 large whole mackerel, gutted and cleaned(leave head on)
  • 2 tbsp sea salt
  • 1 medium carrot, shredded
  • Soy-ginger dip:
  • 1/4 cup soy sauce
  • 2 tbsps sugar
  • 1-inch piece fresh ginger


  • To make the soy-ginger dip, put the soy sauce, sugar and ginger in a stainless steel saucepan.
  • Bring to a boil. lower the heat and simmer for 2-3 minutes.
  • Strain and set aside to cool.
  • Rinse the fish under cold running water and pat thoroughly dry with paper towels.
  • Slash fish several times on both sides, cutting down as far as the bone.
  • Sprinkle the salt inside the fish and rub it well into the skin.
  • Set aside on a plate for 40 minutes.
  • Wash the fish in plenty of cold water to remove all traces of salt.
  • Shape the fish neatly and secure in position with two bamboo skewers inserted along the length of the body, one above and one below the eye(keep fish together when grilling).
  • Cook the fish under a preheated broiler or on a grill for 10-12 minutes, or until it is cooked, turning once.
  • The skin can be basted with a little of the soy-ginger dip partway through cooking, if desired.
  • Transfer the fish to a serving plate and arrange carrot and soy-ginger dip decoratively around it.

Categories: Broil/Grill  Fish  Main Dish 
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