Japanese-style mackerel rice bowl

Japanese-style mackerel rice bowl

  • Rating: 4 out of 5.19 ratings
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  • 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
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Ingredients

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

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    Rating: 4 out of 5.19 ratings
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