Pan-Fried Mackerel with Jasmine Rice, Asian-Inspired Sauce and Summer Salad

Fishboxer Stephanie Birkett from Cheshire

A quick, healthy and colourful meal.

Ingredients

MACKEREL AND RICE

• 4 x 120g mackerel fillets (skin on)
• 2 tbsp oil
• Salt
• 360g jasmine rice
• 700ml boiling water

 ASIAN-INSPIRED SAUCE

•  1cm piece of ginger
•  1 spring onion
•  1 red chilli
•  1 garlic clove
•  2 limes (zested and juiced)
•  15g fresh coriander
•  4 tbsp sesame oil
•  4 tbsp soy sauce
•  2 tsp honey
•  Salt and pepper (to taste)

 SUMMER SALAD

•  60g rocket
•  100g sweet peppers
•  100g cucumber
•  80g pomegranate seeds
•  2 spring onions
  

Method

1. Put the rice and water into a saucepan and bring to a boil.
2. Cover with a tight-fitting lid, reduce the heat to low and simmer for 15 minutes.
3. For the sauce, finely chop the ginger, spring onion, chilli, garlic and coriander.
4. Mix all of the sauce ingredients together.
5. For the salad, chop the peppers, cucumber and spring onion and mix all of the ingredients together.
6. Remove the rice from the heat (keeping the lid on the saucepan) and allow to sit for 10 minutes.
7. Rub the mackerel skin with the oil and salt.
8. Heat the remaining oil in a frying pan over a medium heat.
9. Add the mackerel fillets, skin-side down and fry for 2 minutes until golden-brown.
10. Turn the fillets over and cook for a further 2 minutes or until just cooked through.
11. Fluff the rice with a fork.
12. Plate up the rice, top with a mackerel fillet and drizzle with the sauce.
13. Add the summer salad on the side.