Grilled Mackerel with Braised Potato and Spinach Namul Plate
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Ingredients
- 500 g mackerel fillets
- 400 g waxy potatoes, diced
- 150 g baby spinach
- 3 garlic cloves
- 2 tbsp soy sauce
- 1 tsp caster sugar
- 1 tbsp sesame oil
Nutrition (per serving)
- Calories
- 402 kcal
- Protein
- 27.3 g
- Carbohydrate
- 18.6 g
- of which sugars
- 2.1 g
- Fat
- 23.9 g
- of which saturates
- 4.7 g
- Fibre
- 2.6 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the potatoes in a pan with half the garlic, half the soy sauce, the sugar and 200ml water, and simmer for 15-18 minutes until tender and the liquid has reduced to a glaze.
- 2
Blanch the spinach for 1 minute, drain well and squeeze dry, then toss with the remaining garlic and half the sesame oil.
- 3
Heat a griddle pan and brush the mackerel with the remaining soy sauce and sesame oil.
- 4
Grill the mackerel, skin-side down first, for 3-4 minutes on each side until the skin is crisp and the fish flakes easily.
- 5
Serve the mackerel with the braised potatoes and spinach namul alongside rice.
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