• 2 large mackerel fillets, about 125 g (4 oz) each
  • 2 tablespoons teriyaki sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon sesame seeds
  • ½ bunch of spring onions, chopped
  • 1 garlic clove, very thinly sliced
  • 100 g (3½ oz) French beans, topped and tailed and diagonally sliced
  • 400 ml (14 fl oz) fish stock (see page 178 for homemade)
  • 150 g (5 oz) pack medium straight-to-wok rice noodles
  • 1 teaspoon caster sugar
  • 2 teaspoons lime juice

Cut the mackerel into pieces and mix with the teriyaki sauce in a bowl.

Warm the sesame oil in a saucepan and add the sesame seeds, spring onions, garlic and beans. Heat through gently for 2 minutes.

Add the stock and bring to a gentle simmer. Cover and cook for 5 minutes.

Stir the mackerel, noodles, sugar and lime juice into the pan and cook gently for 2 minutes until the mackerel is cooked and the broth is hot. Serve immediately.

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