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Mackerel with five spice, tomatoes & spinach noodles
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½ tsp Chinese five spice powder
1 tbsp clear honey
1 tbsp vegetable oil or wok oil
2 frozen mackerel fillets
200g fresh rice noodles
200g essential Waitrose Spinach, washed and drained
5 essential Waitrose Salad Onions, cut diagonally into 1cm slices
175g essential Waitrose Cherry Tomatoes, roughly chopped
2 tsp rice wine vinegar
1. Combine the five spice powder and honey in a bowl with 100ml boiling water and reserve. Heat 1 tsp of the oil in a frying pan and gently fry the frozen mackerel, skin-side down, for 5 minutes. Turn and cook for another 4-5 minutes, then transfer to a plate. Add 1 tsp of the oil to the pan with the noodles and spinach, and stir-fry for 2 minutes until the noodles are hot and the spinach wilted. Pile onto serving plates and top with the mackerel.
2. Wipe out the pan, heat the remaining oil and fry the salad onions for 2 minutes. Add the tomatoes, five spice mixture and vinegar, and cook for a further minute. Spoon over the mackerel and serve.
Typical values per serving: