Japanese-style mackerel rice bowl

Japanese-style mackerel rice bowl

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(5 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4
This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour

Nutrition and extra info

Nutrition: per serving

  • kcal742
  • fat34g
  • saturates7g
  • carbs77g
  • sugars20g
  • fibre3g
  • protein30g
  • salt4.7g
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Ingredients

  • 300g sushi rice
  • 200g frozen soya beans
    Soya beans

    Soya beans

    soi-yah beenz

    Soya beans and soy beans are exactly the same and the names are used interchangeably according…

  • 150ml teriyaki sauce
  • 1 large garlic clove, crushed
  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 smoked mackerel fillets, skin removed
  • 4 spring onions, halved and shredded lengthways
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • wasabi paste, to serve (optional)
    Wasabi

    Wasabi

    wah-sarb-ee

    The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…

Method

  1. Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.

  2. Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.

  3. Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.

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11th Feb, 2015
3.8
ok
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