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SWEET AND SPICY MACKEREL WITH MANGO SALSA

For this recipe we’re firing up the BBQ for an absolute summer classic — whole mackerel cooked in a fish basket, glazed in a sticky sweet and spicy marinade, and served with a banging fresh mango salsa. This is proper sunshine food, simple, quick, and bursting with flavour. 

Course: Main Course
Cuisine: asian
Keyword: asian, mackerel, mango, salsa
Ingredients
For the Mackerel:
  • 2 whole mackerel gutted, cleaned, and patted dry
  • 2 tbsp olive oil
  • 2 tbsp runny honey
  • 1 tbsp sriracha or your favourite hot sauce
  • 1 tbsp soy sauce
  • 1 clove garlic finely grated
  • Juice of 1 lime
  • Pinch of salt and pepper
For the Mango Salsa:
  • 1 ripe mango diced
  • ½ red onion finely diced
  • 1 red chilli finely chopped (deseeded if you want it milder)
  • Juice of 1 lime
  • Small bunch of coriander roughly chopped
  • Salt to taste
Instructions
Set Up the Grill
  1. Set up the grill for medium direct heat 180–200°C.
Prepare the Mackerel
  1. Lightly score the mackerel skin a few times on each side (helps the marinade get in).
  2. In a small bowl, mix the olive oil, honey, sriracha, soy sauce, grated garlic, and lime juice into a sticky glaze.
  3. Brush the glaze all over the fish, getting it into the cuts and inside the cavity too.
  4. Season lightly with salt and pepper.
Build the Salsa
  1. In a bowl, combine diced mango, red onion, chilli, coriander, and a squeeze of lime.
  2. Stir and set aside. Keep it chunky and rustic — this will balance the spicy fish perfectly.
Grill the Mackerel
  1. If using, place the mackerel into a fish basket and lock it closed.
  2. Grill for 5–6 minutes per side, flipping once.
  3. Baste with any leftover glaze halfway through for extra stickiness.
Serve Up
  1. Carefully open the basket and slide the fish onto a platter.
  2. Spoon the fresh mango salsa generously over the top.
  3. Finish with an extra squeeze of lime and a sprinkle of fresh coriander.