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Asian Grilled Mackerel Fillet Bowl Collection 30/09/2019, Recipes

Serves 2

Mackerel is a versatile fish with a unique flavour that works perfectly in Asian cooking. If you like Buddha Bowls, you’ll love this - the seaweed releases the saltiness of the sea onto your plate. Packed with nutrients, omega oils and all-round goodness, this is definitely gut-friendly superfood. You can replace the quinoa with noodles, rice or udon noodles if you prefer.

Time: approx. 20 min active, 35-40 min total. Makes 2 servings. Average £/serving: £4.06. Freezes well without the egg.

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What you get:

Mackerel fillets


Wake flakes (green nori seaweed sprinkles)



Flat kale


Organic desiccated coconut


From your larder:

Olive oil






½ cup of cooked quinoa

1 tbsp of green nori sprinkle seaweed

1 cup of cooked kale

1 tbsp of sauerkraut

1 lime sliced

1 lemon sliced

1 tbsp of organic desiccated coconut

1-2 tsp of tamari

2-3 tbsp of olive oil/ coconut oil

1 boiled egg per person


Step 1

Start by cooking the quinoa. My preferred ratio is 1 cup of (unsoaked) quinoa to 3 cups of water, (if you pre-soaked them, less water is needed). Add the necessary amount of water and salt. Bring to the boil, then reduce to simmer and cook for about 10-15 minutes covered, until the grain is tender and the water has been absorbed. Remove from the heat, let sit for five minutes covered, then fluff with a fork.

Do NOT under any circumstances stir the pot. This is very tempting, but it will interfere with the cooking process.

Step 2

Prepare the kale. Strip the leaves from the stalks and tear the leaves into bite-sized pieces.

Heat the extra virgin olive oil in a small pan over a low heat and fry the kale until the crunchy, then season and set aside. 

Step 3

Boil the eggs (1 per person) in a pan of boiling water. Simmer for 6½ minutes, then drain and cool in a bowl of cold water. Set aside.

Step 4

Heat your grill to its highest setting. Put a wire rack over a baking tray and brush with oil. Put the mackerel fillets on top of the wire rack and grill the fish, skin-side up for 2-3 mins until the skin is charred and the fish is lightly cooked. Alternatively, you can use a frying pan if preferred.

Step 5

To serve, mix the quinoa, kale and tamari in a large bowl. Spoon portions onto each plate and sprinkle over the nori flakes. Place the grilled fish on top of the salad with the coconut, as in the picture. Peel and halve the eggs and place on top, adding a grinding of nori seaweed on top of each egg. Add a tbsp of sauerkraut, a slice of lemon and lime (add according to personal taste), and it’s ready to serve.

Tip: Roll your boiled egg on a sesame seed bed to give an extra crunchiness to the dish.

NB: This collection will provide you with substantial leftover ingredients for further recipes.