Thai-Mex Style Grilled Mackerel

Preparation/cooking time: ca. 15m + Grill: ca. 20m

For 4 people

Nutritional Information

Contains 502 Kcal


  • 0.75 dl dark soy sauce
  • 2 clove of garlic, pressed
  • 1 tbsp. ginger, finely grated
  • 1 tsp. dark sesame oil
  • 4 mackerel MSC-approved (approx. 250 g each)
  • 4 corn on the cob, cut into quarters
  • 2 spring onions, incl. green parts, cut in half lengthways and then into pieces
  • 1 organic lemon, cut into thin slices

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  • To make the marinade, combine the soy sauce, sesame oil, garlic and ginger and mix well. Rinse the mackerels (inside and out) in cold water, pat dry, coat with the marinade inside and out. Coat the corncobs with a little marinade. Cover the fish and marinate in the fridge for approx. 1 hr. Cover the sweetcorn and remaining marinade, set aside. Remove the fish from the fridge approx. 30 mins. prior to grilling. Mix the spring onions with sesame oil, divide into the fish. Place the fish in greased turning baskets, top with lemon slices and seal the baskets.
  • Gas/electric grill: Grill the fish and corncobs over/on a medium heat for approx. 20 mins. Coat with the reserved marinade from time to time, turning the fish once and the corncobs several times.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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