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Recipe: Pan-fried mackerel fillet with noodle salad

Pan-fried mackerel fillet with noodle salad

Crisp fillet of mackerel served with a light rice noodle salad dressed with soy, lime and fresh herbs.
Recipe: Pan-fried mackerel fillet with noodle salad

Pan-fried mackerel fillet with noodle salad

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Ingredients
Quantity for 6 person(s)
    For the fish
  • Mackerel fillet(s) : 12 whole
  • Honey : 50 g
  • Fine salt : 6 pinch(es)
  • Sunflower oil : 1.5 cl
    • For the vinaigrette
  • Fresh coriander : 0.25 bunch
  • Fresh ginger : 50 g
  • Fresh mint : 0.25 bunch
  • Lime(s) : 2 whole
  • Soy sauce : 10 cl
  • Caster sugar : 30 g
  • Sesame oil : 5 cl
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Spring onion(s) : 0.5 bunch
    • For the garnish(es)
  • Soya beansprout(s) : 100 g
  • Fine rice noodle(s) : 300 g
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Recipe method

Bring a large pan of water to the boil. Add the noodles and cook for 2 minutes. Drain and wash under cold water to stop them cooking.

Chop the coriander and mint leaves, ginger, chilli and garlic. Finely slice the spring onions.

Fillet the fish if necessary and remove the pin bones using fish tweezers.

For the dressing: Juice the limes. Mix the soy sauce , coriander, mint, ginger, chilli, garlic, sesame oil and sugar with the lime juice.

Add the dressing to the noodles and stir through the bean sprouts and spring onions.

Heat a frying pan until hot and add a little sunflower oil. Season the fish with salt and place the mackerel fillets in the pan and cook for 2 minutes on the skin side. Reduce the heat and drain off any oil. Cook until the flesh turns white. Add the honey and coat the mackerel in the honey. Remove from the pan.

Plate the noodles and place the mackerel on top. Finish with a final drizzle of the soy-lime dressing.

Be careful not to overcook the mackerel. Keep the fish skin side down in the pan until the flesh side turns white. Then it is perfectly cooked!

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