Japanese-style mackerel rice bowl
Japanese-style mackerel rice bowl
This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour
- Serves 4
- Easy
Nutrition per serving
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Calories 742
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Carbohydrates 77
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Saturated Fat 7
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Sugar 20
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Protein 30
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Fat 34
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Fiber 3
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Salt 4.7
Ingredients
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300g sushi rice
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200g frozen soya beans
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150ml teriyaki sauce
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1 large garlic clove, crushed
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zest and juice 1 lemon
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4 smoked mackerel fillets, skin removed
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4 spring onions, halved and shredded lengthways
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wasabi paste, to serve (optional)
Method
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Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.
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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.
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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.