Ingredients
- 1 tsp sesame oil
- ½ tsp Chinese 5-spice
- 2cm thumb-sized piece ginger, finely grated
- 1 tbsp soy sauce
- 1 nest medium egg noodles
- ½ tbsp white miso
- 1 tbsp mirin
- 2 mackerel fillets
- 1 tbsp vegetable oil, plus extra for greasing
- ¼ Chinese leaf, finely shredded
- 1 small carrot, cut into thin batons
- 1 spring onion, thinly sliced
- 1 tsp sesame seeds
Instructions
- Preheat the grill to high. Whisk the sesame oil, Chinese 5-spice, ginger and soy sauce together until combined.
- Cook the noodles according to packet instructions, drain and rinse under a cold tap.
- Whisk together the miso and mirin. Pat the mackerel fillets dry with kitchen paper, score the skin at 3cm intervals using a sharp knife and coat in the
- miso dressing. Place on a lightly oiled baking tray, skin side up and grill for 5 mins until the flesh is opaque and cooked through
- Meanwhile, heat the vegetable oil over a high heat in a large wok or frying pan and fry the Chinese leaf, carrot and noodles for 3-5 mins until piping hot.
- Stir through the soy and ginger sauce, tossing until the noodles are evenly coated.
- Serve the mackerel on top of the noodles, sprinkled with the spring onion and sesame seeds.
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