Servings: 2 · Prep Time: 8 mins · Cooking Time: 12 mins
Total Time: 20 mins
Dinner | Lunch
We love Mackerel for many reasons; firstly you can catch it in the UK and we love to support local fishermen. Secondly it is not that expensive, and it tastes truly delicious. But most important, it is a super healthy fish. If you love Asian food and want to still keep it local, this dish is for you. Because Soy Sauce isn't that Primal, if you prefer try and use Coconut Aminos.
- Mackerel Fillets (2 tbsp)
- Konjac Noodles (400g)
- Red Pepper
- Red Onion
- Garlic (2 cloves)
- Spring Onion
- Ginger (2 slices)
- Corriander (handful)
- Fresh Chilli
- Soy sauce (2 tbsp)
- Mirin (1 tbsp)
- Olive Oil (4 tbsp)
- Honey (1 tbsp)
Slice the red pepper, red onion and spring onions. Grate the garlic and ginger.
Drain the noodles and cook in a non-stick frying for 2 to 3 minutes, reducing the moisture, and set aside.
Add 2 tbsps of olive oil to a wok or large frying pan over a high heat. Add onion and ginger and saut� for 1-2 minutes and grated garlic and fry for further 30 seconds to bring out the oil. Add the peppers and stir fry on medium heat for 2 minutes. Put the soy sauce, honey, mirin and chilli into the wok. Add the noodles and toss the wok. Try to coat all the noodles with the sauce. Remove from the heat.
In a second hot frying pan add 2 tsps of olive oil, the add the mackerel with the skin side down and cook for 2-3 minutes until the skin is rispy. Flip the mackerel over, and then lightly season the flesh. Turn off the heat, leaving the mackerel in the pan, whilst the heat will continue to cook the mackerel for a few minutes. Then turn the mackerel skin side up again and with a pastry brush, take some of the liquid from the wok, then brush the skin of the mackerel and sprinkle on sesame seeds.
Place the wok back on the heat for 1-2 minutes until it is heated through. If the sauce is a little dry just add a splash of water. Add fresh coriander and taste, this is the time you might want to add more chilli.
To serve, place the noodles onto the plate and rest the mackerel on top. Garnish with spring onion.