On 7th April 2015, This was Dinner…
Because I had so much to do on Saturday I completely forgot to consider what to have for dinner. This was he only recipe that didn’t involve too much effort and didn’t need defrosting but neither of us were in the mood. Monday came along and it seemed like a bit of a miserable effort (I didn’t get anything out again and the only other option was a soup from scratch) so we ordered Chinese.
It was worth the wait. What an easy and delicious dish.
- Crush a garlic clove
- Zest & juice a lemon
- Slice some spring onions
- Get smoked mackerel fillets, soy sauce, hoisin sauce, sushi rice, frozen soya beans & seasoning ready
Cook the rice according to the instructions.
Cook the beans in boiling salted water.
Mix the hoisin, soy, lemon zest and juice in a bowl.
When the rice is done, mix in the beans and season then pop the lid on to keep warm.
Heat up a pan. Brush some of the sauce on the mackerel and pop in the pan, skin side up. Cook for one to two minutes. Turn over, add the remaining sauce to the pan and cook for another one to two minutes.
Pop the rice in a bowl then skin the mackerel and place on top, add the remaining sauce and sprinkle with spring onions.
The original BBC Good Food recipe uses teriyaki sauce but I had some hoisin I wanted to use up.