A rich Asian sauce gives this dish a bright taste. Suitable for both lunch and dinner.
Free the mackerel from the bones, salt and fry in vegetable oil in a pan (from the skin side).
Cut the broccoli into small florets and blanch in salted water.
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.
Warm up the teriyaki sauce in a saucepan.
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.
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.