Olive Magazine
Teriyaki Mackerel Recipe with Rice Lettuce Wraps

Teriyaki mackerel, pineapple and rice lettuce wraps

Published: February 9, 2016 at 9:04 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6 as a starter or 3 as a main

This recipe for teriyaki mackerel, pineapple and rice lettuce wraps is easy to make and full of fresh, Asian flavours

Nutrition:
NutrientUnit
kcal510
fat22.8g
saturates4.5g
carbs46.7g
fibre3.5g
protein27.8g
salt2.4g
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Take your dish to the next level with our teriyaki sauce recipe.

Ingredients

  • 90g sushi rice
  • 1 tbsp sesame seeds
  • a handful beansprouts, blanched
  • 200g pineapple, diced
  • 1 red chilli, diced
  • 4 spring onions, shredded
  • 2 limes, juiced
  • 1 tsp sesame oil
  • a small bunch coriander, roughly chopped
  • 4-6 mackerel fillets, depending on size
  • 90ml teriyaki sauce
  • grated to make 2 tsp ginger
  • 1 small cucumber, cut into batons
  • 1 head soft lettuce, leaves separated

Method

  • STEP 1

    Cook the sushi rice following the pack instructions, adding the sesame seeds while it’s cooking.

  • STEP 2

    Tip the beansprouts into a bowl with the pineapple, chilli, spring onions, lime juice, sesame oil and coriander and toss.

  • STEP 3

    Remove the skin from each mackerel fillet and cut it into bite-sized chunks. Heat a non-stick frying pan. Mix the teriyaki sauce and ginger and simmer for 2 minutes in the frying pan. Add the fish and stir carefully into the teriyaki sauce. Cook for 1-2 minutes until the fish is cooked and well coated.

  • STEP 4

    Put the pineapple salad, cucumber batons and sticky sesame rice in bowls and serve with the teriyaki mackerel – for piling into lettuce leaves and rolling up.

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