Mackerel with Cucumber Sauce

Mackerel with Cucumber Sauce

Tender, flaky mackerel fillets paired with a refreshing cucumber sauce—light, flavorful, and perfect for a summer meal.

Ingredients (serves 2)

• 10 g BBQ tea seasoning (black-tea base, adds subtle smokiness and depth)
• 2 mackerel (saba) fillets, about 150 g each
• 1 tsp salt
• 1 tsp Shaoxing wine (or dry sherry)
• 1 tsp lemon juice
• 1 tsp olive oil

For the Cucumber Sauce

• 1 small cucumber, finely diced
• 1 tbsp light soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 small red chili, finely chopped (optional)
• 1 tbsp chopped fresh cilantro

Method

1. Prepare the mackerel
   • Rinse fillets, pat dry, and score the skin lightly.
   • Rub with salt, Shaoxing wine, lemon juice, and BBQ tea seasoning. Marinate 15 minutes.
2. Pan-sear the fish
   • Heat olive oil in a non-stick skillet over medium-high heat.
   • Place mackerel skin-side down; cook 3 minutes until skin is crisp.
   • Flip and cook 2 minutes more. Transfer to plates.
3. Make the cucumber sauce
   • In a bowl, combine diced cucumber, soy sauce, rice vinegar, sugar, sesame oil, garlic, chili (if using), and cilantro. Mix well.
4. Serve
   • Spoon cucumber sauce over the seared mackerel.
   • Garnish with extra cilantro and serve immediately with steamed rice or a light salad.

Chef’s Notes