Description
Grilled mackerel served with savory teriyaki noodles, a quick and delicious meal.
Ingredients
Scale
- 2 mackerel fillets
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 150g egg noodles
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 spring onions, chopped
- 1 red chili, sliced (optional)
Instructions
- Preheat your grill to medium-high heat.
- Brush the mackerel fillets with olive oil and season with salt and pepper.
- Grill the mackerel for 3-4 minutes per side, or until cooked through and flaky.
- While the mackerel is grilling, cook the egg noodles according to package instructions. Drain and set aside.
- In a small saucepan, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1 minute until fragrant.
- Stir in soy sauce, brown sugar, and rice vinegar. Bring to a simmer.
- Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
- Add the cooked noodles to the saucepan with the teriyaki sauce and toss to coat evenly.
- Serve the grilled mackerel immediately with the teriyaki noodles. Garnish with chopped spring onions and sliced red chili, if desired.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the teriyaki sauce.
- You can substitute other firm white fish for mackerel, such as cod or halibut.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg