Crispy miso mackerel and Chinese-style noodles recipe
This umami-forward recipe for crispy miso mackerel and Chinese-style noodles feels like a treat but couldn't be easier to make. It's a dinner for one you'll want to keep returning to.
See method- Serves 1
- 15 mins to prepare and 25 mins to cook
- 966 calories / serving
Ingredients
- 1 tsp sesame oil
- ½ tsp Chinese 5-spice
- 2cm thumb-sized piece ginger, finely grated
- 1 tbsp soy sauce
- 1 nest medium egg noodles
- ½ tbsp white miso
- 1 tbsp mirin
- 2 mackerel fillets
- 1 tbsp vegetable oil, plus extra for greasing
- ¼ Chinese leaf, finely shredded
- 1 small carrot, cut into thin batons
- 1 spring onion, thinly sliced
- 1 tsp sesame seeds
Each serving contains
- Energy
- 4040kJ 966.0kcal
- Fat
- 59g
- Saturates
- 11g
- Salt
- 4.7g
- Sugars
- 15g
of the Reference intake
Carbohydrate 63.2gProtein 49.6gFibre 1.9g
Method
- Preheat the grill to high. Whisk the sesame oil, Chinese 5-spice, ginger and soy sauce together until combined.
- Cook the noodles according to packet instructions, drain and rinse under a cold tap.
- Whisk together the miso and mirin. Pat the mackerel fillets dry with kitchen paper, score the skin at 3cm intervals using a sharp knife and coat in the miso dressing. Place on a lightly oiled baking tray, skin side up and grill for 5 mins until the flesh is opaque and cooked through.
- Meanwhile, heat the vegetable oil over a high heat in a large wok or frying pan and fry the Chinese leaf, carrot and noodles for 3-5 mins until piping hot. Stir through the soy and ginger sauce, tossing until the noodles are evenly coated.
- Serve the mackerel on top of the noodles, sprinkled with the spring onion and sesame seeds.
- Leftovers: Use up your Chinese leaf by adding to stir-fries, buddha bowls or using raw in coleslaw.
- See more Noodle Recipes
