A Smoked Mackerel Salad with Asian Noodles has so much going for it. It's really easy to make and is ready in under 10 minutes. You can enjoy it as a main, hot or cold or as a lunch. Leftovers keep well and you can add in any crunchy vegetables that need using up. Smoked Mackerel is a relatively cheap oily fish. Health guidelines say we should try to eat oily fish at least once a week so this is a tasty and simple way to build it into our diets.
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Recipe Tips and Variations
- When cooking a stir fry, the oil you use is important. We want an oil that has a high smoke point so that the vegetables will fry nicely. A sesame or peanut oil work well and the flavour goes nicely with Asian food. You could also use a vegetable or sunflower oil, but not olive oil.
- Smoked mackerel fillets are already cooked so just add the entire fillet either whole or flake the fish away from the skin and mix together with the noodles. I would use one fillet per person.
- You can buy plain smoked mackerel fillets or hot smoked or peppered. Use whichever you fancy.
- A noodle salad is a great opportunity to use up any leftover crunchy vegetables that don't require much cooking. I've used spring onions and mangetout but you could also use sugar snap peas, pak choi or bok choy, carrots, courgette, peppers, broccoli, mushrooms, green beans, cabbage or bean sprouts.
- If you need to make this dish gluten free, remember you can buy gluten free soy sauce.
- Use a light or dark soy sauce. Dark soy sauce is thicker, darker, and slightly less salty then regular or light soy sauce.
- I've used 'Straight to Wok' noodles in this recipe as they just need stirring into the vegetables in the pan. You can of course use any other type of Asian noodles, just follow the packet cooking instructions
Other Smoked Mackerel Recipes
How to make it
- Add the oil to a frying pan and fry the spring onions, red chilli and mangetout for 2 minutes. I've used 1 chilli but if you want more kick, add more. If you're using dried noodles, put them on to cook.
- Mix the soy sauce, garlic and lime juice together with a few tablespoons of water.
- Add the noodles and the sauce to the pan and stir together for 2 minutes. Serve with the smoked mackerel fillet over the top, sprinkle with fresh coriander/cilantro leaves and the remaining lime cut into wedges.
Sustainability
In order to protect fish stocks, it's important we choose fish from sustainable sources. This means eating fish that are not in danger of being over-fished. The Marine Stewardship Council Good Fish Guide gives up to date information on which fish stocks are sustainable. Look for their blue logo on fish that you buy. There are also several ingredients in this smoked mackerel salad that are available as Fairtrade, including fairtrade ground nut oil or peanut oil, noodles and limes
Storing noodle salad
This smoked mackerel salad is best eaten fresh but will keep in the fridge for 3 - 4 days and is great for leftovers. Store in an airtight container, or your entire fridge will smell of smoked mackerel. Smoked mackerel can be frozen for up to 3 months as it is an oily fish. You can still safely eat it after this time, but you may find that the quality or texture is slightly changed.
📖 Recipe
Smoked Mackerel Salad with Asian Noodles
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Ingredients
- 1 tablespoon ground nut oil organic, fairtrade
- 8 spring onions organic, trimmed and sliced
- 1 red chilli organic, de-seeded and finely sliced
- 200 g mangetout organic, trimmed and sliced lengthways
- 600 g straight to wok noodles or other noodles, fairtrade
- 2 tablespoon light soy sauce organic
- 2 garlic cloves organic, peeled and crushed
- 2 limes organic, fairtrade juice of half the limes
- 4 smoked mackerel fillets MSC certified, skinned broken into large flakes
- 10 g fresh coriander organic, leaves chopped
Instructions
- Add the oil to a frying pan and fry the spring onions, red chilli and mangetout for 2 minutes.
- Mix the soy sauce, garlic and lime juice together with a few tablespoons of water.
- Add the noodles and the sauce to the pan and stir for 2 minutes. Serve with the smoked mackerel fillet over the top, sprinkle with fresh coriander leaves and the remaining lime cut into wedges.
Notes
Tips
- Smoked mackerel fillets are already cooked so just add the entire fillet either whole or flake the fish and mix together with the noodles. I would use one fillet per person.
- You can buy plain smoked mackerel fillets or hot smoked or peppered. Use whichever you fancy.
- A noodle salad is a great opportunity to use up any leftover crunchy vegetables that don't require much cooking. I've used spring onions and mangetout but you could also use sugar snap peas, pak choi or bok choy, carrots, courgette, peppers, broccoli, mushrooms, green beans, cabbage or bean sprouts.
- If you need to make this dish gluten free, remember you can buy gluten free soy sauce.
- I've used 'Straight to Wok' noodles in this recipe as they just need stirring into the vegetables in the pan and allow the dish to be cooked in just 5 minutes. You can of course use any other type of Asian noodles, just follow the packet cooking instructions
Storage
This smoked mackerel salad is best eaten fresh but will keep in the fridge for 3 - 4 days and is great for leftovers. Store in an airtight container,Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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