Smoked Mackerel is a delicious, nutritious and sustainable fish and this Thai Style Mackerel with Noodles is a great way to enjoy it. Ready in just 12 minutes, this makes a perfect mid-week dish. If you need to make this dish gluten free, remember you can buy gluten free soy sauce. If you buy the smoked mackerel in a packet, just use all of it in this recipe. There's no point letting any go to waste. The quantity given here is a rough guide.
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 Conservation Society Good Fish Guide recommends handline-caught mackerel from the southwest of England because of its ring-fenced quota and low impact methods. Look for the MCS logo on fish you buy or ask your fishmonger.
This dish is best eaten fresh but will keep in the fridge for 24 hours and is also lovely as a cold salad. 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. It will still be safe to eat after this time, but you may find that the quality or texture is slightly changed.
Thai Style Mackerel with Noodles
- 250 g noodles organic, fairtrade
- 200 g mangetout organic, trimmed and sliced lengthways
- 1 tbsp ground nut oil organic
- 2 tbsp light soy sauce organic
- 2 garlic cloves organic, peeled and crushed
- 1 limes organic, juice of half
- 8 spring onions organic, trimmed and sliced
- 1 red chilli organic, de-seeded and finely sliced
- 400 g smoked mackerel MSC certified, skinned broken into large flakes
- 10 g fresh coriander organic, leaves chopped
- Place a pan of water onto boil and cook the noodles as per the packet instructions. Add the mange tout to the pan for the last minute, then drain and return to the pan.
- Add the oil to a frying pan and fry the spring onions and red chilli for 2 minutes.
- Mix the soy sauce, garlic and lime juice together with a few tablespoons of water.
- Add the spring onions, chilli and flaked fish to the noodles. Pour over the sauce and toss everything together. Sprinkle with the coriander leaves, chop the remaining lime into wedges and serve.