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Teriyaki mackerel, pineapple and rice lettuce wraps

Published: February 9, 2016 at 9:04 AM

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Serves 6 as a starter or 3 as a main

Easy

Total time: 40 mins

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

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Try this teriyaki mackerel recipe, then check out our teriyaki chicken, teriyaki salmon and teriyaki aubergine bowls. Take your dish to the next level with our homemade teriyaki sauce recipe.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal510
• fat22.8g
• saturates4.5g
• carbs46.7g
• fibre3.5g
• protein27.8g
• salt2.4g

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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.

Check out more of our best fish recipes here...

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