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Crispy Korean-inspired Mackerel with Veg Noodles
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4 serving
Prep time:
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Serves: 4
Created by recipe developer and chef Nena Foster, this Crispy Korean-inspired Mackerel with Veg Noodles makes a super-fresh weekday meal that’s full of bright veggies. The crispy mackerel, light and crunchy with its cashew crumb, is the real star, perfectly complemented by the noodles with their aromatic dressing. Looking for more fish recipes? Look no further.
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Ingredients
- ½ tsp honey or maple syrup
- 2 tbsp reduced salt soy sauce or tamari
- 2 tbsp brown rice vinegar
- 1 tbsp toasted sesame oil
- 5g ginger, finely grated
- 135g wholegrain rice vermicelli
- 1 tbsp olive oil
- 300g king oyster mushrooms, sliced
- 150g edamame beans, defrosted if frozen
- 240g baby pak choi, quartered
- 120g brown rice flour
- 30g cashew nuts, finely chopped (optional)
- 1 tsp chilli flakes (optional)
- 2 large (or 4 small) mackerel fillets (approx. 180g)
- 2 tsp red or brown miso paste
- 2 eggs, beaten
- 1 large avocado (approx. 200g), sliced
- 100g radishes, quartered
- 150g carrots, cut into fine matchsticks
- 4 tbsp kimchi, to serve (optional)
- 4 tbsp chilli mayo, to serve (optional)
Method
Step 1
Combine the honey, soy sauce, vinegar, sesame oil and ginger in a bowl; set aside. Cook the vermicelli as per the pack instructions, then drain, refresh and toss with most of the dressing.
Step 2
Heat ½ tbsp olive oil in a large frying pan on a medium heat. Stir-fry the mushrooms for 5 mins until golden. Add the edamame and pak choi; cook for 3 mins more.
Step 3
Meanwhile, mix the flour, cashews and chilli flakes on a plate. Rub the mackerel with miso, then dip in the beaten egg and coat in the flour mixture. Fry in a separate pan, skin-side down, with the remaining ½ tbsp olive oil, for 2-3 mins on each side or until cooked.
Step 4
Slice the mackerel fillets and arrange on a plate with the noodles and veg. Drizzle over the remaining dressing; serve with kimchi and chilli mayo, if you like.
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