Japanese Grilled Mackerel with Steamed Rice and Pickled Vegetables
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 40 min · Fish · pescatarian, dairy-free, high-protein
562 cal
35g protein
65g carbs
18g fat
per serving · estimated
Ingredients
- 2 pieces Mackerel fillets
- 2 cups uncooked Steamed jasmine rice
- 1 tbsp Rice vinegar
- to taste Salt
- 1/2 tsp Sugar
- 1 large Cucumber
- 1 medium Carrot
- 1 tbsp Soy sauce
- to taste Pickled ginger
Method (tap to check — screen stays awake)
- Preheat the grill to medium-high heat. Season the mackerel fillets with salt and lightly oil. Grill the fish for about 4-5 minutes per side until cooked through and slightly charred.
- While the fish grills, rinse and cook the jasmine rice according to package instructions. Once cooked, fluff with a fork and keep warm.
- Prepare pickled vegetables: thinly slice cucumber and carrot. Mix rice vinegar, sugar, and a pinch of salt in a small bowl. Toss vegetables in the vinegar mixture and let sit for 10 minutes.
- Serve the grilled mackerel over the steamed rice. Garnish with pickled ginger and additional soy sauce if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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