Teriyaki Mackerel With Tangy Cucumber Salad Recipes

TERIYAKI MACKEREL WITH TANGY CUCUMBER SALAD

Teriyaki mackerel with tangy cucumber salad image

Add a taste of Asia to your midweek meal with this healthy recipe

Provided by Good Food team

Time 20m

Number Of Ingredients 9

Ingredients

2 hot-smoked, peppered mackerel fillets
1 tbsp teriyaki marinade (we used Kikkoman), plus more if you like
bunch spring onions , finely sliced
100g basmati rice
½ cucumber , halved, deseeded and sliced
50g baby spinach leaves
85g (or a big handful) beansprout
1 tsp sugar
1 tbsp rice or white wine vinegar

Steps:

Put the mackerel into a shallow dish, splash over the marinade and scatter with half the spring onions. Set aside. Put the rice into a pan, cover with a fingertip of water, season with salt, then bring to the boil. Turn down heat, stir, then cover and simmer for 10 mins until all of the water has disappeared. Take off the heat, cover and leave to steam for 5 mins.
Mix the cucumber with the remaining onions, spinach leaves and beansprouts. Stir together the sugar and vinegar with some seasoning. Lift the fish out of the marinade and put onto 2 plates. Drizzle with more marinade from the dish, if you like. Spoon the rice alongside, then toss the salad with the dressing and serve.

Nutrition Facts : Calories 489 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 2.86 milligram of sodium

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