45 min
Type of dish: Appetizers and canapes, Fish
Temperature: Cold, Warm
Allergens
Fish
Fish
Gluten
Gluten
Soy
Soy
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
Elaboration

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.

SET UP

  • 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 20.86 g
Saturates 5.74 g
Monounsaturated fatty acids 7.69 g
Polyunsaturated fatty acids 14.03 g
Cholesterol 34.18 mg
Calcium 116.31 mg
Iron 52.24 mg
Zinc 0.45 mg
Vitamin A 2310.63 ug
Vitamin C 213.95 g
Folic acid 13.33 ug
Salt (Sodium) 3557.76 mg
Sugars 24.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.