Mackerel and Tomato Nanban-Style Stir-Fry
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Ingredients
- 500 g fresh mackerel fillets
- 250 g cherry tomatoes, halved
- 1 onion, sliced
- 2 tbsp cornflour
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 687 kcal
- Protein
- 30 g
- Carbohydrate
- 70.4 g
- of which sugars
- 7 g
- Fat
- 30.9 g
- of which saturates
- 5.1 g
- Fibre
- 2.5 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the mackerel into thick strips and toss in the cornflour.
- 3
Heat the vegetable oil in a frying pan over a medium-high heat and fry the mackerel for 2-3 minutes until golden. Lift out onto a plate.
- 4
Add the onion to the pan and cook for 4 minutes until softened, then add the cherry tomatoes and cook for 2 minutes until starting to break down.
- 5
Mix the soy sauce, rice vinegar and caster sugar in a small jug, pour into the pan and bubble for 1 minute.
- 6
Return the mackerel to the pan and toss gently to coat without breaking it up too much, then serve over the rice.
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