Broiled Marinated Eel or Mackerel

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

An Asian-style recipe to suit any oily fish. Softer fish like herring or mackerel should be filleted with the skin left on.


  • 1 ½ lb/750 g skinned eel fillets or mackerel fillets with skin on
  • salt


  1. Bring a steamer pan of salted water to a boil. Lay the eel or mackerel fillets on the steamer rack, cover with the lid and set the rack over the boiling water. Steam the fish until flaky on the outside but still transparent in the center, 4-5 minutes for eel, 2-3 minutes for mackerel. Leave the fish to cool.
  2. For the marinade: heat the rice wine (or sherr