Japanese-style Mackerel rice bowl

Based on 0 ratings

"Taken from BBC Good Food. Not my own recipe. Original recipe by Katy Greenwood."

Difficulty

Easy 👌
10
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
Mackerel fillets
150 g
sushi rice
100 g
frozen soya beans
75 ml
teriyaki sauce
½
garlic clove
½
lemon (zest and juice)
2
spring onions
wasabi paste (to serve)

Utensils

saucepan, spatula, large frying pan

  • Step 1/4

    • 150 g sushi rice
    • 100 g frozen soya beans
    • saucepan

    Cook rice to packet instructions adding the soya beans for the final 3 mins.

  • Step 2/4

    • 2 Mackerel fillets
    • 75 ml teriyaki sauce
    • ½ garlic clove
    • ½ lemon (zest and juice)
    • spatula
    • large frying pan

    Meanwhile, mix together the Teriyaki sauce, crushed garlic, lemon zest and juice. Heat a non stick pan over a medium heat. Brush a little Teriyaki sauce over the mackerel and place skin side down for 1-2 mins to sear.

  • Step 3/4

    Turn the fish over and pour the Teriyaki sauce mixture into the pan. Bring to a bubble and cook for another 1-2 mins. The fish will warm through and the sauce will thicken.

  • Step 4/4

    • 2 spring onions
    • wasabi paste (to serve)

    Spoon cooked rice into bowls. Lay a fillet on top and pour over sauce. Sprinkle with spring onions with Wasabi paste, if you like.

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