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Sweet glazed mackerel with seaweed noodles
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1 tbsp sesame seeds
2 sheets sushi nori
2 frozen mackerel fillets
1 tbsp mirin
1 tsp reduced salt dark soy sauce
1 tbsp clear honey
1 tsp Japanese rice vinegar or white wine vinegar
300g pack Singapore rice noodles
175g spinach, chopped
150ml fish stock
1. Heat a large frying pan and toast the sesame seeds for 1-2 minutes until golden. Remove to a plate. Briefly toast the nori sheets in the pan, one at a time, until curled and crisp.
2. Preheat the grill. Place the mackerel on a foil-lined grill rack, skin-side down. Mix the mirin, soy sauce, honey and vinegar. Reserve 2 tbsp, drizzling the rest over the fish. Grill for 8-10 minutes until cooked through, brushing once or twice with the glaze that collects around the fish.
3. Put the noodles, spinach, stock and half the sesame seeds in the pan, plus half the nori, broken into pieces. Heat for 4-5 minutes, turning frequently until piping hot. Pile the noodles onto plates. Scatter with the remaining nori and sesame seeds, top with the mackerel and serve drizzled with reserved glaze.
Typical values per serving:
High in omega 3.
This recipe was first published in November 2018.