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.