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Teriyaki mackerel with tangy cucumber salad

Teriyaki mackerel with tangy cucumber salad

A star rating of 4.3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal489
fat23g
saturates6g
carbs48g
sugars7g
fibre3g
protein24g
salt2.86g
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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) beansprout
  • 1 tsp sugar
  • 1 tbsp rice or white wine vinegar

Method

  • STEP 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.

  • STEP 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 TIPS
MAKING IT DIFFERENT

Teriyaki chicken stir-fry. Marinate 2 sliced chicken breasts in the teriyaki marinade for 10 mins. Fry in a wok in 2 tsp sunflower oil until golden and cooked through. Stir in 1 tbsp honey and 1 tbsp lime juice, then bubble until sticky. Toss with the beansprouts, cucumber and spinach. Serve with noodles.

Recipe from Good Food magazine, September 2009

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Overall rating

A star rating of 4.3 out of 5.3 ratings
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