This is a simple and delicious mackerel recipe that uses healthy and sustainable fish from the South Coast. Local mackerel are back – and if there is any fish that I would never buy in a supermarket, then it would be mackerel – as the high oil content degrades the fish if it is not super fresh. The difference in taste between a fresh mackerel and one several days old is remarkable, so you need to look for the bright green stripes and firm flesh.

This Mackerel Recipe is ideal as mackerel hold up to strong flavours really well and this recipe can be cooked under the grill or on the BBQ. We also have some delicious locally made Teriyaki sauce in the shop – courtesy of the Garlic Farm’s Teriyaki Sauce with Black Garlic

You need pin-boned mackerel fillets and soaked wooden skewers for this.

Serves 4

  • 4 mackerel filleted
  • 12 spring onions, trimmed
  • handful of chopped coriander


Either use the Garlic Farm’s Teriyaki Sauce with Black Garlic or you can make your own:

  • 6 tbsp light soy sauce
  • 3 tbsp mirin
  • 3 tbsp sake
  • 2 tbsp caster sugar
  • 25g finely grated root ginger


  • 4 tbsp light soy sauce
  • 2 tbsp sake
  • 2 tbsp mirin

Soak 8 wooden skewers for 30 minutes in water before using. Cut each mackerel filled into 3 pieces and cut the spring onion to the same length. Pierce first a piece of spring onion then a piece of mackerel through the skin onto a skewer three times. Then repeat with all the fish and lay the skewers in a large dish. Cover with the marinade and refridgerate for 2 hours. Preheat the grill or BBQ at it’s hotest temperature, then place the skews on the grill until the skin begins to blister (about 4-5 minutes) while brushing the fish with the remaining marinade.

Plate up and dress with the sauce and coriander and serve.  Perfect with rice noodles and stir fried veg.