Grilled Mackerel with Fruity Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 13.5 μg | (450 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 79 μg | (40 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 4 Mackerel (each about 320 grams)
- 2 Tbsps brown sugar
- 4 Tbsps light soy sauce
- 3 Tbsps Lime juice
- vegetable oil (for the grill)
- 1 Cucumber
- 1 Pear
- 2 Tbsps Fish sauce
- 2 Tbsps sesame oil
- salt
- 1 Red chili pepper
- 1 tsp Szechuan pepper
Preparation steps
Rinse mackerels and pat dry. Score each fish on sides 4-5 times. Water wooden skewers and thread fish on them. Whisk 1 tablespoon of sugar with soy sauce and 1 tablespoon of lime juice, brush fish with the mixture. Grill on an oiled hot grill for about 15 minutes, turning occasionally.
Prepare salad. Rinse cucumber, trim the ends and cut cucumber into thirds. Cut pieces lengthwise and slice thinly. Rinse and quarter pear, core and cut into thin slices. In a bowl, whisk fish sauce with remaining lime juice, oil, season with sugar and salt. Combine cucumber and pear, toss with the dressing.
Rinse and halve chile pepper, remove seeds and ribs and slice into thin slices. Grind szechuan pepper in a mortar.
Arrange salad on plates, top with fish and sprinkle with chile pepper and sichuan pepper. Serve.
