Japanese · Dinner
Sweet Glazed Mackerel Stir Fry
Pan-seared mackerel fillet glazed in a soy-mirin-sugar reduction, stir-fried with bell pepper, snap pea and scallion over high heat. The glaze caramelizes against the fish skin while sesame oil and ginger round out the sauce, finished with toasted sesame seeds and served over steamed rice.
$7
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
612Calories
38.2gProtein
26.8gFat
52.6gCarbs
15.9gSugar
3.1gFiber
1580mgSodium
93mgChol
5.4gSat Fat
790mgPotassium
68mgCalcium
2.9mgIron
9.8mcgVitamin B12
58mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat mackerel dry and season lightly with salt. Slice bell pepper, snap peas, scallion, ginger, garlic, and chili; whisk soy sauce, mirin, and sugar in a bowl.
2
Sear
Heat vegetable oil in a wok over medium-high heat. Lay mackerel skin-side down and sear 3 minutes until skin crisps, then flip and sear 2 minutes until opaque.
3
Stir-fry
Push fish aside, add ginger, garlic, and chili, stir-fry 30 seconds until fragrant. Add bell pepper and snap peas, toss over high heat 2 minutes until crisp-tender and lightly charred.
4
Glaze
Pour soy-mirin glaze over fish and vegetables; simmer over medium heat 2 minutes, turning fish once, until sauce thickens and clings to the mackerel skin.
5
Finish
Drizzle sesame oil over top, scatter scallion and sesame seeds, toss gently 10 seconds to coat in glaze.
6
Plate
Spoon steamed rice onto plate, arrange glazed mackerel and vegetables alongside, and spoon any remaining glaze over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mackerel fillet, skin-on
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp sesame oil
- 1 tbsp1 tbsp vegetable oil
- 22 red bell pepper (120g)
- 2/3 cup80g snap pea
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp chili-fresh, optional
- 2 tsp2 tsp sesame seeds
- 1 1/3 cup220g white-rice-cooked, to serve
