Mackerel with Spicy Yuzu Citrus and Pepper Paste

by Chrissie Walker

Mackerel with Spicy Yuzu Citrus and Pepper Paste


This is so simple that it’s hardly a recipe at all. But the end result of very little work will make this a favourite with outside-grillers in the summer and also with indoor-cooks for the other 11 and a half months.

Spicy Yuzu Citrus and Pepper Paste is a traditional Japanese condiment and ‘Yuzu Koshou’ is now available in the UK. This paste is made from the Japanese yuzu citrus and is from the southern Japanese island of Kyushu, but it doesn’t just lend itself to Japanese food – it works well with Western dishes that would be enhanced by robust citrus and a spike of heat.

It’s easy to use and a jar is enough for 4 large mackerel. Clean and gut the fish and pat them dry. Take half the contents of the jar and divide equally between the fish, spreading thoroughly on the inside. Grill for about 10-15 minutes or until done to your liking.

Place on a serving plate with the remaining Paste smeared over the fish, or alternatively mixed with some mayonnaise and presented in a separate bowl.