The BBC Good Food logo
Japanese-style mackerel rice bowl

Japanese-style mackerel rice bowl

By
Rating: 4 out of 5.23 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal742
fat34g
saturates7g
carbs77g
sugars20g
fibre3g
protein30g
salt4.7g
Advertisement

Ingredients

  • 300g sushi rice
  • 200g frozen soya beans
  • 150ml teriyaki sauce
  • 1 large garlic clove , crushed
  • zest and juice 1 lemon
  • 4 smoked mackerel fillets, skin removed
  • 4 spring onions , halved and shredded lengthways
  • wasabi paste, to serve (optional)

Method

  • STEP 1

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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from February 2015, February 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.23 ratings
Advertisement
Advertisement
Advertisement

Sponsored content