Teriyaki Mackerel With Tangy Cucumber Salad
This flavorful dish brings together hot-smoked mackerel fillets marinated in teriyaki sauce and fresh, crunchy vegetables for a delightful meal bursting with Asian-inspired flavors. The tender fish pairs perfectly with a bed of fluffy basmati rice and a zesty salad, making it a light yet satisfying meal that's quick and easy to prepare.
— Constant Cookbook
Ingredients
- 2 hot-smoked, peppered mackerel fillets
- 1 tbsp teriyaki marinade (we used Kikkoman), plus more if you like
- bunch spring onions , finely sliced
- 100g basmati rice
- ½ cucumber , halved, deseeded and sliced
- 50g baby spinach leaves
- 85g (or a big handful) beansprouts
- 1 tsp sugar
- 1 tbsp rice or white wine vinegar
Instructions
- Put the mackerel into a shallow dish, splash over the marinade and scatter with half the spring onions. Set aside. Put the rice into a pan, cover with a fingertip of water, season with salt, then bring to the boil. Turn down heat, stir, then cover and simmer for 10 mins until all of the water has disappeared. Take off the heat, cover and leave to steam for 5 mins.
- Mix the cucumber with the remaining onions, spinach leaves and beansprouts. Stir together the sugar and vinegar with some seasoning. Lift the fish out of the marinade and put onto 2 plates. Drizzle with more marinade from the dish, if you like. Spoon the rice alongside, then toss the salad with the dressing and serve.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 489 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.86 milligram of sodium
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