Mackerel Teriyaki Recipes

JAPANESE-STYLE MACKEREL RICE BOWL

Steps:

• Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.
• Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.
• Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.

MACKEREL TERIYAKI

Steps:

• Slice the mackerel at an angle. Sprinkle with salt and pepper and dredge in flour.
• Heat oil in frying pan. Cook the mackerel briefly on all sides.
• Add the other ingredients and cook over high heat until well glazed.

TERIYAKI MACKEREL WITH TANGY CUCUMBER SALAD

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.