Healthy Recipes: Soy Blackened Mackerel with Black Bean Risotto
It’s that time of year when we all buy gym memberships to exercise off all the takeaways we eat because we can’t be bothered to cook on these cold nights.
But instead of eating takeaway after takeaway, GNOSH have created this delicious healthy recipe to help keep the calories off!
Here’s what you’ll need and how to make it –
Soy Blackened Mackerel with Black Bean Risotto
Serves: 4
Ingredients:
4 fresh fillets of mackerel
5tbsp soy sauce
5tbsp sesame oil
1 stalk of lemon grass, broken in two
2 red chillies, finely shredded
15g grated ginger
1 bunch of spring onions, finely chopped
2 limes
1 big bunch of coriander (stalks and leaves)
1 litre vegetable stock (for every 100g risotto rice)
100g arborio risotto rice per person
2 banana shallots, finely chopped
1 cloves garlic, finely chopped
1tsp grated ginger
1 tbsp olive oil
1 small glass of white wine
1 pot of G’NOSH Sweet Black Bean Dip
10g pickled ginger
25g toasted sesame seeds
Method:
Place the mackerel fillets in to a bowl or tray and add the soy sauce, sesame oil, broken lemon grass, one chilli, grated ginger, half of the chopped spring onions, juice of one of the limes and the coriander stalks
Cover with cling film and leave in the fridge overnight to marinade
To make the risotto, heat the vegetable stock in a saucepan
In a separate saucepan, add the olive oil and gently fry the banana shallots, garlic and the ginger
When the onions become translucent, add the risotto rice, and coat the grains in the oil
Add the glass of white wine and reduce, stirring all the time. Once reduced, add a ladleful of stock and simmer, stirring again until all the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and ‘al dente’
Remove the risotto from the heat and stir in the G’NOSH Sweet Black Bean Dip, keep warm
Heat a frying pan and add a touch of oil. Remove the marinated mackerel fillets from the fridge and fry for about a minute on each side. The soy sauce will darken and crisp the mackerel
Once cooked, remove the pan from the heat and break up the mackerel fillets into pieces, keep warm
Spoon the G’NOSH Sweet Black Bean risotto onto a plate and top with the broken mackerel fillets
Finish with the remaining chilli, some picked ginger, spring onions and coriander leaves.
Sprinkle over the sesame seeds, drizzle with sesame oil and serve with a wedge of lime
Have you tried this recipe? Let us know your thoughts by commenting below or tweeting us @FemaleFirst_UK
Cara Mason @cara_mason