Soy and Ginger Mackerel with Rice and Cucumber

Make soy and ginger mackerel with rice and cucumber, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
150 g Mackerel fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
1 tbsp (15 g) Tamari
1 tsp (4 g) Sugar
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Cucumber
20 g Spring onion
4 g Sesame seeds
A thumb, grated Fresh ginger
A splash Rice vinegar
Ingredient notes on the recipe page.

METHOD
1. Mix the tamari, sugar and ginger and pour it over the mackerel in a shallow dish. Leave it for twenty minutes, turning once.
2. Slice the cucumber thinly, toss it with the vinegar and a pinch of salt, and leave it alongside.
3. Lift the fish out of the marinade and grill it skin-side up under a hot grill for six minutes, brushing with the leftover marinade halfway.
4. Serve with the rice, the cucumber, the spring onion sliced fine and the sesame seeds over the fish.

Contains fish, soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/soy-ginger-mackerel-rice-cucumber

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures