BBQ Mackerel, Cantonese Style: Recipe

BBQ mackerel

When Becky cooked this BBQ mackerel recipe last weekend people gasped, ‘fish on a BBQ?!’ For some reason often as not we Brits overlook seafood as a BBQ staple – but we’re here to change that.

Taking inspiration from a classic dish in Hong Kong, this easy seafood recipe is quick simple and readily transported to the oven if it starts raining. Perfect for National BBQ week. You can also prepare this in a steamer for a more simple flavour. The tin foil actually steams the fish on the BBQ. Make sure you oil the tin foil or the fish will get stuck and definitely do not put the fish directly on the grill.

Timings: 10 mins

Ingredients (serves 2):

  • 2 whole gutted mackerels (you can use other white fish such as bass)
  • Fresh ginger sliced (4cm chunk)
  • 4 cloves of garlic (crushed with the back of the knife)
  • 4 tbsp of soy sauce
  • 1 fresh chilli slices
  • 4 spring onions chopped
  • Small bunch of coriander to serve

BBQ Mackerel cantonese style


  1. Place each mackerel onto a sheet of lightly oiled tin foil. The foil needs to be large enough to be gathered over the fish for steaming.
  2. Split the ingredients between the two fish. Put the ginger, garlic, chilli and spring onions on top of the fish, putting around half (or however much you can) into the fish itself. If you are using fillets it’s okay just to cover the fish.
  3. Add the soy sauce to the fish and a pinch of pepper.
  4. Gather the tin foil up on top and at the ends of the fish. Imagine you’re making a gondola shape.
  5. Place on top of the BBQ and cook for ten minutes. Check the fish is cooked (make sure it’s hot and isn’t opaque) and if in doubt pop it back on for a little longer. The timings here will depend on the heat of your coals and so may need a little estimating.
  6. Voila! A simple fish dish for your summer BBQ. Serve with salad and grilled flatbreads.




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