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Chef Jordy Navarra’s Lightly Grilled Mackerel

Prepare a Toyo Eatery specialty at home

At the Miele One To Watch celebration for Toyo Eatery, Chef Jordy Navarra presented a creative menu celebrating Filipino cultural heritage. Here, he shares the recipe for one of the dishes featured on that menu.

Lightly Grilled Mackerel with Semi-Ripe Guava and Kamia Gel

Cooking time: 1 hour | Yield: 5 portions


For the semi-ripe guava and kamia gel

  • 375 g semi-ripe guavas
  • 375 g kamias
  • 55 g kelp
  • 2250 ml filtered water
  • 1 g gellan 

For the mackerel

  • 250 g Wahoo mackerel loin, 3 cm thick (5 50 g portions)
  • 200 g salted butter, softened (for basting)
  • 10 g garlic chives
  • 5 g baby sampaloc (tamarind) leaves


For the semi-ripe guava and kamia gel

  1. Cut guavas and kamias into quarters.
  2. Place guavas and kamias into filtered water with kelp and simmer for 30-40 minutes.
  3. Strain broth.
  4. Add gellan and whisk vigorously then bring to a boil.
  5. Cool mixture until it has a gel consistency.
  6. Mix in an electric blender and pass through a fine sieve or cheesecloth.

For the mackerel (cooking time: 15-20 minutes)

  1. Lightly season the mackerel with salt.
  2. Skewer mackerel and grill over charcoal on very low heat while constantly basting/brushing softened butter until the flesh becomes translucent.
  3. When internal temperature reaches 45°C, cook over medium-high heat charcoal until the outer flesh becomes slightly firm.
  4. To finish, finely cut garlic chives and coat the cooked mackerel; fry baby sampaloc leaves until crisp.
  5. Serve with the guava-kamia gel.


Photos: © Miele Cie. & KG