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Soya-mirin mackerel with broccoli & edamame noodles
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1½ tbsp Cooks’ Ingredients Reduced Salt Light Soya Sauce
3 tbsp mirin
1 tsp finely grated fresh root ginger
½ small clove garlic, finely grated
½ tsp toasted sesame oil
2 frozen mackerel fillets, defrosted (or fresh fillets)
160g frozen edamame beans
1 small head of broccoli, cut into florets
275g pack fresh rice noodles
2 salad onions, finely sliced
1. Preheat the grill to high. Mix the soya, mirin, ginger, garlic and sesame oil. Arrange the mackerel fillets, skin-side down, on a foil-lined baking tray. Spoon half the dressing over the top. Grill the fish for 3 minutes, then turn and cook skin-side up for 2 minutes.
2. Meanwhile, bring a large pan of water to the boil. Add the edamame beans and cook for 2 minutes. Add the broccoli and simmer for another 2 minutes, then drain.
3. Heat the noodles according to pack instructions and divide between plates. Top with the edamame and broccoli, and spoon over the remaining dressing. Arrange the mackerel fillets on top and scatter with the salad onions.
Cook’s tip This recipe works just as well with salmon fillets – you’ll need to grill them for slightly longer on each side until cooked through. Also, if you don’t have any noodles or edamame, then any variety of long grain rice and frozen peas or broad beans will work.
Typical values per serving:
2 of your 5 a day; high in omega 3.
This recipe was first published in March 2020.