Prep 10 mins
Cook 5 mins
I adore smoked mackerel. It's a great source of omega oils. Any thin, Asian-style noodle will work nicely in this recipe, which can be served warm or cold. I often use Vietnamese rice noodles, about the thickness of linguine.
- 150 g asian-style noodles, cooked according to directions and drained
- 200 g smoked mackerel fillets (2 small)
- 29.58 ml soy sauce
- 29.58 ml sesame oil
- 4.92 ml fresh ginger, grated
- 1 garlic clove, finely chopped
- 1 birds eye chile, finely chopped (seeded to taste)
- 59.14 ml chopped mint
- 59.14 ml chopped coriander
- 59.14 ml chopped parsley
- 0 cucumber, seeded and cut into half moons
- 1 bunch green onion, finely chopped (optional)
- Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
- Rinse the cooked noodles under cold water and return to a large bowl.
- Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
- Skin and break up the mackerel and sprinkle it over the noodles.
- Garnish with cucumber around the plate.
I must admit to being a bit unsure about this but it is fantastic a lovely balance between fish and spices/herbs-made a lovely lunch. Slight alterations only 1 tbsp sesame and only had dried mint/parsley so reduced accordingly-I put everything in together and microwaved for 4 minutes (not the cucumber!)