fresh mackerel fillets, cut in half lengthways (4 x 80g cooked weight)
4 x 100g
Lebanese cucumbers, trimmed
brown rice, cooled (cooked weight 300g)
riceberry rice, cooled (cooked weight 300g)
sesame seeds, lightly toasted
garden peas, lightly boiled and cooled
Preheat the oven to 180C.
Season and oil the mackerel and bake until cooked skin down.
Turn it over showing the skin and blow torch till lightly charred.
Peel and deseed the cucumber, cut on the bias and place in a bowl.
Add the rice vinegar and seasame oil and toss to combine. Marinade for 30 minutes.
Arrange separately and serve the dressing separately in a 1oz pot.
Sprinkle with the sesame seeds.
Per 401g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.