This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon – ready in half an hour
Prep:10 mins
Serves 4
300g sushi rice200g frozen soya beans150ml teriyaki sauce1 large garlic clove, crushedzest and juice 1 lemon4 smoked mackerel fillets, skin removed4 spring onions, halved and shredded lengthwayswasabi paste, to serve (optional)
STEP 1Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.STEP 2Meanwhile, 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.STEP 3Spoon 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.
