Mackerel is an underrated fish. It is oily, flavourful, and cheap, and it grills better than most white fish because it does not fall apart. Three fillets brushed with olive oil, seasoned with salt and pepper, and grilled skin-side down for four to five minutes until crispy. Flipped for another two to three minutes. Served over rice with a Mauritian rasson soup of onion, garlic, turmeric, cumin, coriander, chili powder, coconut milk, and lemon juice, garnished with fresh cilantro. The whole combination is new every time I make it — and I make it every time mackerel is on the counter.
The rasson soup is a Mauritian coconut broth, spiced and golden from the turmeric, with a warmth from cumin and coriander and a heat from chili powder. Ladled over rice and topped with the grilled mackerel, it becomes a complete meal. The crispy mackerel skin cracks when you press your fork through it, and the oily flesh soaks up the coconut broth.
Tips for Making Grilled Mackerel with Rasson Soup
Grill the mackerel skin-side down first
Four to five minutes without moving. The skin crisps against the grill and holds the fillet together. Flip once for two to three minutes. 
Mackerel is oily and does not need much added fat. A light brush of olive oil prevents sticking.
Build the soup in layers
Saute the onion and garlic first. Add the spices and cook for a minute until fragrant. Then pour in the coconut milk and simmer.
Add the lemon juice at the end, off the heat. Cooking lemon juice for too long dulls its brightness.
Grilled Mackerel with Mauritian Rasson Soup
- Total Time: 80 minutes
- Yield: 3 servings 1x
Description
A comforting Mauritian dish featuring grilled mackerel with crispy skin, served with a spicy and creamy Rasson soup over rice.
Ingredients
- 3 mackerel fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup rice
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 cup coconut milk
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Preheat the grill to medium-high heat.
- Brush the mackerel fillets with olive oil and season with salt and pepper.
- Grill the mackerel fillets skin-side down for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes.
- In a pot, bring water to a boil and add rice. Cook according to package instructions.
- In a separate pot, heat some olive oil and sauté onion and garlic until translucent.
- Add turmeric, cumin, coriander, and chili powder, and cook for another minute.
- Pour in coconut milk and bring to a simmer.
- Add lemon juice and season with salt and pepper to taste.
- Serve the grilled mackerel over rice and ladle the Rasson soup on top.
- Garnish with fresh cilantro before serving.
Notes
For a spicier soup, increase the amount of red chilli. The Rasson soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving. If mackerel is unavailable, substitute with another firm, oily fish like sardines or herring.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mauritian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 500
- Fat: 20
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 75 mg
Frequently Asked Questions
What is rasson soup?
A Mauritian coconut-based soup spiced with turmeric, cumin, coriander, and chili. It is thin and brothy, not thick like a curry. Served over rice as a base for fish.
Can I use a different fish?
Sardines, herring, or any oily fish grill similarly. White fish works but lacks the richness that mackerel brings to the coconut broth.
Can I make the soup ahead?
Yes. It keeps in the fridge for three days. Reheat gently. The coconut milk may separate slightly, stir well before serving.
The crispy skin cracking under the fork sounds like the best part. Would the rasson soup work with a firmer white fish, or does it need the oily mackerel?
Any fish works Soren!
My mother is Mauritian and rasson was a Sunday fixture in our house, though she always made it with smoked fish rather than fresh mackerel. Seeing it paired with grilled fillets here made me want to call her right away. I made it last weekend and the coconut broth soaking into the rice under that crispy skin took me straight back to her kitchen. The cilantro on top finishes it.
Mackerel really is underrated and cheap at my fishmonger. The rasson soup was new to me but what a cool soup, golden from the turmeric with a coconut warmth that the chili powder cut straight through. Great way to turn an oily fish into a full meal over rice. Thank you for teaching me something new!!
I grilled the mackerel skin-side down for the full five minutes without touching it and the skin crisped up exactly like you promised, fantastic against the coconut broth.