Grilled mackerel with teriyaki noodles

Name: Grilled mackerel with teriyaki noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 50 g red chillies; 2 tbsp Chinese rice vinegar; ¼ tsp salt; 180 g pack rice noodles; 4 mackerel fillets, fresh or frozen and defrosted; 1 tbsp Essential Vegetable Oil; 1 bunch/es salad onions, finely sliced into matchsticks; 300 g pack beansprouts; 200 g pack tatsoi, roughly chopped; 4 tbsp Cooks' Ingredients Teriyaki Sauce

You’ll love our quick cooking method for perfectly crisp-skinned fish. Stir fried noodles and home-pickled chillies give this midweek dinner some serious cred.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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50g red chillies
2 tbsp Chinese rice vinegar
¼ tsp salt
180g pack rice noodles
4 mackerel fillets, fresh or frozen and defrosted
1 tbsp Essential Vegetable Oil
1 bunch/es salad onions, finely sliced into matchsticks
300g pack beansprouts
200g pack tatsoi, roughly chopped
4 tbsp Cooks' Ingredients Teriyaki Sauce

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.