45 min
Type of dish: Fish, Appetizers and canapes
Temperature: Cold, Warm
Seasonal period: All year
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Mackerel 0.3 kg
Spring onions 3.0 ud
Garlic, bulb 2.0 ud
Ginger 5.0 g
Coriander 2.0 g
Lime 0.15 kg
Honey 0.05 kg
Ground black pepper 2.0 g
Soya sauce 0.1 l

For the marinade:

  • Cut the spring onions julienne-style and semi sauté them in a frying pan with oil.
  • Wash the lime. Grate the peel and extract the juice.
  • Peel the ginger and garlic and cut into brunoise.
  • Mix everything together and season with pepper, cinnamon and coriander.

For the mackerel:

  • Fillet the fish until the loins are completely clean and cut into cubes.
  • Season with salt and cover with the warm marinade.
  • Cook in the marinade, at about 60ºC, for a short period of time.

For the garnish:

  • Blanch wild asparagus in salted boiling water.
  • Slice into sticks and set aside.


  • Put some mackerel cubes into a bowl, add the spring onions, the asparagus and the juice from the marinade.
  • When serving, add grated lime to decorate and season.
Nutritional information (1 portion)
Fiber 2.08 g
Saturates 3.86 g
Monounsaturated fatty acids 6.75 g
Polyunsaturated fatty acids 13.09 g
Cholesterol 34.18 mg
Calcium 85.79 mg
Iron 2.47 mg
Zinc 0.45 mg
Vitamin A 19.33 ug
Vitamin C 26.14 g
Folic acid 13.33 ug
Salt (Sodium) 3435.68 mg
Sugars 8.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.