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This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour



Total time

30 minutes




Dinner, Lunch


  • 300 g sushi rice
  • 200 g frozen soya beans
  • 150 ml Teriyaki sauce
  • 1 garlic clove (large, crushed)
  • 1 lemon (zest and juice)
  • 4 smoked mackerel fillets (skinless)
  • 4 spring onions (halved and shredded lengthways)
  • wasabi paste (to serve, optional)


  1. Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.
  2. Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.
  3. Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.
  4. View the recipe instructions at BBC Good Food

Contains allergens
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