Roasted Mackerel Recipe (烤鲭鱼)
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RATINGS
Not rated yet
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COOK TIME
Prep 50m • Cook 13m
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VIEWS
601
I started making this after a trip to the fish market where the vendor handed me two glistening mackerel fillets and said, “Don’t overcook them.” That stuck. Over the years, I’ve landed on this version: a short but effective marinade with ginger, scallion, rice wine, and—crucially—a strip of orange peel, which cuts the oiliness without adding acidity like vinegar would. The fish stays moist inside while the skin (or surface, if skinless) gets just enough char from the second blast of heat with cumin and chili. It’s not fancy, but it’s reliable—ready in under 15 minutes once out of the fridge, and never tastes “fishy.” I often serve it with plain rice and a quick cucumber salad. On busy nights, that’s dinner.
Ingredients
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2 mackerel fillets
150–200 g each, scaled, gutted, skin intact
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2g sea salt & black pepper blend
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1 lemon
2 thin slices for marinating, rest for garnish
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2 green onions
cut into 4-cm sections
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10g ginger
peeled and shredded
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1 small piece orange peel
about 3×2 cm, washed, white pith removed
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1 tbsp cumin powder
or freshly ground cumin seeds
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1 tbsp chili powder
optional, adjust to taste
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1g roasted white sesame seeds
or black sesame / almond flakes
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1 tsp cooking oil
for brushing or spraying
Instructions
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Step 1: Give the fish a gentle rinse, and dry it thoroughly
Rinse the mackerel fillets gently under running water (avoid rubbing hard to prevent damaging the flesh). Pat dry the surface and the inside of the fish belly with paper towels (drying removes excess moisture, helping seasonings adhere better and preventing water loss during roasting). Check for residual scales on the fish skin—if any, gently scrape off with a knife.
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Step 2: Marinate to Remove Fishiness
Prepare a shallow plate, place the prepared mackerel fillets (skin side down). Evenly spread green onion sections, shredded ginger, and 2 lemon slices on the fish (gently squeeze the lemon slices to release a little juice for extra freshness). Pour in 1 tbsp rice wine, 1 tbsp light soy sauce, and 1 tbsp oyster sauce. Use hands or a brush to spread the seasonings evenly on the fish surface and inside the belly (ensure every part is coated). Sprinkle 1g sea salt & black pepper blend, gently massage the fish for 1 minute to help seasonings penetrate. Finally, place the orange peel (cover the fish surface or stuff into the belly), cover with plastic wrap, and refrigerate for 45 minutes (don’t marinate too short—otherwise, fishiness won’t be fully removed).
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Step 3: Set up your roasting tray
Preheat the air fryer or oven (air fryer to 180℃, oven to 180℃ with upper and lower heat). Take a foil-lined pan or baking tray, lightly spray a layer of cooking oil on the bottom (or line with parchment paper) to prevent the fish from sticking.
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Step 4: First roast: cook through gently at 180°C
Take the marinated mackerel out of the refrigerator, remove the green onion sections, shredded ginger, lemon slices, and orange peel (the orange peel has finished removing fishiness—remove to avoid bitterness after roasting). Place the mackerel in the prepared foil pan (skin side up; flip skin side down if you prefer crispy skin, adjust to taste). Put the foil pan in the air fryer or on the middle rack of the oven, roast at 180℃ for 10 minutes (this step fully cooks the fish while keeping it tender).
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Step 5: Second roast: wake up the spices with a final blast
Take out the foil pan, gently brush a thin layer of cooking oil on the fish surface (or spray a little oil to enhance crispiness). Evenly sprinkle 1 tbsp cumin powder, 1 tbsp chili powder (omit if not liking spice), and 1g white sesame seeds. Put the foil pan back into the air fryer or oven, continue roasting at 180℃ for 3 minutes (this step releases the aroma of seasonings and crisps the surface—monitor to avoid burning).
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Step 6: Serve hot—with extra lemon on the side
Carefully transfer the roasted mackerel to a serving plate, garnish with fresh lemon slices and mint leaves (optional). Serve with vegetable salad, roasted potatoes, or rice—enjoy while hot for the best taste, with tender, juicy flesh and rich cumin aroma on the exterior.
Chef’s Notes
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Mackerel fishiness removal key: Besides marinating with green onions, ginger, lemon, and orange peel, stuff a little shredded onion into the fish belly or add 1 tsp white vinegar during marination to further neutralize fishiness. When selecting mackerel, choose fresh ones (bright eyes, shiny skin)—fresher fish have less natural fishiness.
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Roasting time control: Mackerel flesh is tender—don’t roast for too long; 13 minutes total is optimal, as over 15 minutes makes the flesh tough. If using an oven, switch to
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Flavor adjustment suggestions: For a Western twist, replace light soy sauce and oyster sauce with 2 tbsp olive oil + 1 tsp lemon juice + a little rosemary—marinate then roast for Mediterranean flavor. Omit chili powder and use 1 tsp paprika (sweet pepper powder) for color and mild sweetness if you don’t like spice. For extra texture, spread shredded cheese on the fish before the second roast, baking until the cheese melts and pulls into strings.