Teriyaki mackerel with tangy cucumber salad

Teriyaki mackerel with tangy cucumber salad

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

Add a taste of Asia to your midweek meal with this healthy recipe

Nutrition and extra info

Nutrition info

Nutrition

kcalories
489
protein
24g
carbs
48g
fat
23g
saturates
6g
fibre
3g
sugar
7g
salt
2.86g

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

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Method

  1. 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.
  2. 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.

Recipe from Good Food magazine, September 2009

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Comments

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elisaponsele's picture
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The flavour combinations are good but I feel that if I were to make it again, I might warm the mackerel briefly in a pan and try and get the skin crispy too. I accidentally used double the amount of mackerel and I must say it was very filling.

reubster's picture

Is this really meant to be cold? Can't quite see it myself...

jgraham01900's picture
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Really nice, a good summers day recipe. The salad is refreshing and the mackerel is salty and sweet, would recommend.

kjbutche's picture
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I plan this recipe when I know I'm going to be short of time as it requires no cooking. I use a packet of Tilda Steamed Basmati Rice which you microwave for 2 minutes and saves faffing about with a pan of rice. I've never managed to get hold of 'hot-smoked' mackerel fillets, so always use ust standard peppered mackerel fillets (albeit 'premium' Yorkshire ones as they're particularly delicious).

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