Fire-Roasted Mackerel with Sesame-Soy Glaze
Cooked to perfection in the Gozney Roccbox
This is one of our favorite ways to cook fresh mackerel — hot, fast, and flame-kissed. The high heat of the Gozney Roccbox mimics a traditional Japanese robata-style grill, giving the fish a beautiful blister while locking in its rich, oily flavor. We’re finishing it with a sesame-soy glaze and a handful of fresh green onions. It’s simple, quick, and hits hard with flavor.
Ingredients
2–4 fresh mackerel filets, skin on
2 tbsp toasted sesame oil
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp brown sugar
Pinch of chili flakes (optional)
Neutral oil, for greasing the tray
Fresh green onions, thinly sliced, for garnish
Equipment
Gozney Roccbox pizza oven
Cast iron tray, sheet pan, or Roccbox-safe tray
Clean towel (that you don’t mind getting dirty)
Instructions
1. Prep the Glaze
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, brown sugar, and chili flakes if using. Set aside for glazing later.
2. Preheat the Roccbox
Fire up the Roccbox to full flame and preheat for at least 15 minutes. The goal is to build heat evenly across the stone and walls.
3. Get the Fish Ready
Lightly oil your tray and place the mackerel filets skin side down. Pat the surface of the fish dry to encourage good roasting texture.
4. Begin Cooking
Once the oven is hot, drop the flame to the lowest setting and slide the tray in. Cook for 3-4 minutes, then rotate the pan 180° to promote even heat exposure.
5. Cut the Flame and Cover
After rotating the tray, cut the flame completely. To trap ambient heat and keep the temp stable, use a clean rolled-up towel (or two) to cover the front opening of the Roccbox. It doesn’t have to be airtight, but the goal is to trap the radiant heat.
Let the fish roast in the residual heat for 10 minutes.
6. Glaze and Blast
After 10 minutes, pull the fish, brush or spoon on the sesame-soy glaze, and return to the Roccbox with the flame turned to full for 30 seconds. This gives the glaze a sticky, caramelized finish.
7. Garnish and Serve
Remove from the oven, top with fresh green onions, and serve immediately. This dish pairs great with sticky rice, grilled greens, or as a shareable appetizer.
Tips & Tricks
Mackerel cooks quickly and benefits from high-heat roasting. Keep an eye on it — you’re aiming for just-cooked and flaking easily.
If using skin-on filets, don’t move them around in the tray — this helps keep the skin intact.
Always check for pin bones before cooking.
A rolled-up towel at the opening is a great trick for retaining heat without overcooking.
Tag us @Ranch.and.Rifle when you fire one of these up — we love seeing how you take these flavors to the flame.
