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70pPrice per unit
£14/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Start by pickling the chillies. Deseed them, then finely chop by hand or blitz in a food processor. Mix with the rice vinegar and salt in a small bowl and set aside. Rehydrate the noodles according to pack instructions, then drain, rinse and set aside.
Preheat the grill to high. Grease a foil-lined tray, place the mackerel fillets on top, skin-side up, and season with salt. Grill for 4-5 minutes until the skin is crisp and the flesh is cooked through, opaque and flakes easily with a fork – no need to flip.
Meanwhile, warm the oil in a wok and fry the salad onions, beansprouts and tatsoi for 2 minutes. Add the teriyaki sauce and noodles, then stir fry for 2 minutes more until everything is piping hot.
Divide the noodles between plates, top each with a mackerel fillet and serve with the pickled chillies spooned over and extra on the side.
If you prefer white fish to oily, then sea bass fillets are a great alternative and can be cooked in the same way.
Typical values per serving when made using specific products in recipe
Energy | 2,130kJ/ 509kcals |
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Fat | 22.5g |
Saturated Fat | 4.7g |
Carbohydrates | 50.5g |
Sugars | 10.9g |
Fibre | 5.5g |
Protein | 23.4g |
Salt | 1.5g |
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