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    Mackerel Fillets with Teriyaki and Muscovado Glaze

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    Mackerel Fillets with Teriyaki and Muscovado Glaze

    Serves: 4


    • 4 tbsp sesame oil
    • Small piece of root ginger, peeled and finely chopped
    • 2 cloves garlic, peeled and finely chopped
    • ½ small chilli, seeded and finely chopped
    • 25g unrefined dark Muscovado sugar
    • 150ml Waitrose Japanese Teriyaki Sauce
    • 100ml water
    • ½ tsp cornflour, blended with a little water
    • 8 fillets fresh mackerel
    • ½ x 250g pack Blue Dragon Rice Noodles
    • Oil for deep-frying
    • 1 bunch salad onions, sliced into thirds and blanched
    • Small bunch coriander, leaves removed and finely sliced
    • 4 tbsp sesame seeds, lightly toasted


    1. Heat half the oil in a small saucepan. Add the ginger, garlic and chilli. Sweat for 1 minute, stir in the sugar. Add the teriyaki sauce and water and bring to the boil. Add the cornflour and continue to cook until thickened. Taste as the sauce is quite salty; add a little extra water if necessary.
    2. Brush a baking tray with the remaining oil, place the mackerel fillets on the tray, skin side up, and place under a preheated grill for 5-6 minutes or until thoroughly cooked.
    3. Meanwhile deep fry the noodles in preheated oil (180ºC) for 1 minute. You will need to do this in two batches as the oil will rise as the noodles are added. Drain on kitchen paper and keep warm.
    4. To serve, divide the noodles between four plates, sprinkle with the salad onions and gently place the mackerel fillets on top. Add the coriander to the sauce and pour over. Top with sesame seeds.

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