Ingredients

2 tablespoons Korean chilli paste (see Notes)
1 tablespoon canola oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon grated fresh ginger
2 Mackerel fillets (about 750g)

Instructions

1. Whisk chilli paste, oil, soy sauce, vinegar, ginger in a small bowl until smooth
2. Transfer 2 tablespoons marinade to a small bowl and set aside
3. Place fillets in a large pan or on a baking sheet
4. Spread the remaining marinade over the flesh
5. Marinate in the refrigerator for 30 minutes to 1 hour
6. About 20 minutes before you're ready to grill preheat grill to high
7. Brush the grill rack with oil
8. Grill fish, flesh-side down 3 minutes
9. Flip with a large spatula spread reserved marinade over
10. Grill until opaque in the centre 3 to 4 minutes more
Note
To make a substitute for Korean chilli paste
Combine 2 tablespoons white miso, 2 tablespoons Asian-style chilli sauce
2 teaspoons molasses

Sustainability

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What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.

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Choosing Seafood

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It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.

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Recipes

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We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!