Pan-fried mackerel fillet with noodle salad Recipe

A simple Asian inspired mackerel dish to help you sharpen up your knife skills. Fillet the fish, dice the chilli and ginger, cut your herbs to perfection.

  • Preparation
  • Cooking time
  • Rest time
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(26 votes) 4.1/5

Les ingrédients

Pour people
  • For the fish
  • Whole mackerel : 6 whole
  • Honey : 50 g
  • Maldon salt : 6 pinch(es)
  • Sunflower oil : 15 ml
  • For the vinaigrette
  • Fresh coriander : 0.25 bunch
  • Fresh ginger : 50 g
  • Fresh mint : 0.25 bunch
  • Lime(s) : 2 whole
  • Soy sauce : 100 ml
  • Caster sugar : 30 g
  • Sesame oil : 50 ml
  • Garlic clove(s) : 2 whole
  • Red chilli(s) : 1 whole
  • Spring onion(s) : 0.5 bunch
  • For the garnish(es)
  • Soya beansprout(s) : 50 g
  • Fine rice noodle(s) : 200 g



    Fillet the fish if necessary and remove the pin bones using fish tweezers or a v-cut down the middle of the fillet with a long, thin knife.

    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.

    Pick and carefully chop the coriander and mint leaves, ginger, chilli and garlic. Finely slice the spring onions.


    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.

  • ETAPE 3

    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.

Chef's tip

«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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