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  • 3 mackerel
    fillets, all bones removed, cut into finger-length strips
  • 2 tbsp hoisin sauce
    plus extra for dipping
  • 4 spring onions
  • ½ cucumber
  • 2 Little Gem lettuces
  • 1 tsp vegetable oil
  • 10 Chinese pancakes
    (available from Waitrose, Asian supermarkets or Chinese takeaways)

Nutrition: per serving

  • kcal393
  • fat22g
  • saturates4g
  • carbs24g
  • sugars9g
  • fibre3g
  • protein24g
  • salt0.9g

Method

  • step 1

    Marinate the mackerel in the hoisin sauce while you prepare the veg. Cut the spring onions and cucumber into thin matchsticks, and separate the lettuce leaves.

  • step 2

    Heat the oil in a large frying pan over a medium heat. Add the mackerel and fry for 3-4 mins until sticky and caramelised. Heat the pancakes following pack instructions. Serve everything in the middle of the table and let everyone help themselves.

Recipe from Good Food magazine, March 2017

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.7 out of 5.7 ratings

hendyhan

This was really good. I used smoked mackerel fillets, took skins off and brushed some hoisin then warmed on a frying pan. Kids loved it too but then they are very partial to the more traditional duck pancakes so this was a nice way to get our weekly fish portion

kcushen

A star rating of 4 out of 5.

This was really quick and easy. I would prefer it as a starter as the mackerel and hoisin is quite a strong flavour for as a main course for dinner. I made this for 2 people, 12 pancakes and 3 mackerel fillets. I think the amount of ingredients stated are probably for a starter portion for 4 people.

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