Grilled Mackerel with Sambal Kecap

Name: Grilled Mackerel with Sambal Kecap
Total time: 25 min
Cuisine: Indonesian
Ingredients: 4 mackerel fillets, whole, skin on; 3 tbsp tamari (gluten free); 1 tbsp dark brown sugar; 2 garlic cloves, crushed; 2 red chillies, finely chopped; 2 shallots, finely chopped; 2 limes, juiced; 1 tbsp sunflower oil; 1 cucumber, sliced

Charred mackerel fillets glazed with a sweet, sharp chilli and soy sauce. Fast and full of flavour.

Time25 min
LevelEasy
Costabout £1.89 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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4mackerel filletswhole, skin on
3 tbsptamari (gluten free)
1 tbspdark brown sugar
2garlic clovescrushed
2red chilliesfinely chopped
2shallotsfinely chopped
2limesjuiced
1 tbspsunflower oil
1cucumbersliced

Method

1
Heat the grill to high. Line a tray with foil.
2
Mix the tamari, sugar, garlic, chilli, shallots and lime juice in a bowl to make the sambal.
3
Rub the mackerel with the oil and a pinch of salt. Lay skin side up on the tray.
4
Grill for 4 minutes, then brush with half the sambal and grill 2 minutes more, until the skin blisters and the fish flakes.
6 min
5
Serve with the rest of the sambal spooned over, cucumber and steamed rice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.