Broccoli, Mackerel, For beer, Young potatoes, Fried fish, Beer Happens, Timur Abuzyarov, Recipes from the chef

Fried mackerel with potatoes, broccoli and Asian sauce

A rich Asian sauce gives this dish a bright taste. Suitable for both lunch and dinner.

Ingredients

Servings 4
  • 4 mackerel fillets
  • 200-250g mini potatoes
  • 1/3 head of broccoli
  • 5 g ginger root
  • 2 garlic cloves
  • 1/3 hot red pepper, or to taste
  • 3 tbsp vegetable oil
  • pomegranate seeds for decoration
  • 1 small cucumber
  • 1/2 lime
  • 3 grapefruit segments
  • 120-150 ml teriyaki sauce
  • 2 sprigs of parsley
  • salt to taste
  • greenery for decoration

Cooking

Step 1

Free the mackerel from the bones, salt and fry in vegetable oil in a pan (from the skin side).

Step 2

Cut the broccoli into small florets and blanch in salted water.

Step 3

Boil potatoes, cut into 4-5 slices. Fry in a pan until golden brown, then add the broccoli, finely chopped garlic, ginger and chili. Salt.

Step 4

Warm up the teriyaki sauce in a saucepan.

Step 5

Peel the cucumber and cut into cubes. Peel lime and grapefruit, cut into segments and cut into cubes. Stir and add chopped cilantro and salt.

Step 6

On each plate, lay a plate lengthwise with potatoes fried with broccoli. Place mackerel on top. Drizzle with teriyaki sauce (2 tablespoons per serving) and top with cucumber, lime and grapefruit. Garnish with herbs and a few pomegranate seeds.

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