Teriyaki mackerel with tangy cucumber salad

Teriyaki mackerel with tangy cucumber salad

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(3 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2
Add a taste of Asia to your midweek meal with this healthy recipe

Nutrition and extra info

Nutrition:

  • kcal489
  • fat23g
  • saturates6g
  • carbs48g
  • sugars7g
  • fibre3g
  • protein24g
  • salt2.86g
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Ingredients

  • 2 hot-smoked, peppered mackerel fillets
    Mackerel

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 1 tbsp teriyaki marinade (we used Kikkoman), plus more if you like
  • bunch spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g basmati rice
  • ½ cucumber, halved, deseeded and sliced
  • 50g baby spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 85g (or a big handful) beansprout
  • 1 tsp sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 1 tbsp rice or white wine vinegar

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.

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Comments (4)

elisaponsele's picture
2.5

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
5

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

kjbutche's picture
5

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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