Spanish mackerel, vegetable quinoa salad and honey soy sauce
This is going to sound random, but I put a little more thought into tonight’s dinner than usual. I had some Spanish mackerel thawing overnight, which Tim had caught during a week-long blokes’ fishing trip to the Great Barrier Reef in November (I think it’s about time he went again – we’re almost out of fish!). Normally with white flesh fish I’d oven-bake or pan-fry it in a little olive oil or butter with salt, pepper and fresh lemon. It’s a classic combination and one which you absolutely cannot go wrong with it. However, I thought it was time to mix things up a bit. The result? A new favourite, and one which I’ll be making again before too long!
I scoured the pantry and fridge to see what could complement the high protein Spanish mackerel. I opted for quinoa as my carbohydrate of choice, along with a little bit of pumpkin I’d roasted earlier this afternoon (best meal prep tip ever: always have roast pumpkin or sweet potato in the fridge for spontaneous recipes like this one). For the vegetable component, I couldn’t go past red capsicum and zucchini, which together with the pumpkin made for a Spanish inspired warm quinoa salad for my Spanish mackerel. And why not go a little Asian with some honey soy sauce? Told you it was going to sound random. But it’s totally incredible, trust me!
Recipe: Spanish mackerel with warm vegetable quinoa salad
- 2 pieces of Spanish mackerel (approx 120gm each)
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Pinch of salt and pepper
- 1/2 tablespoon olive oil
- 1 clove garlic
- 1/2 teaspoon chilli flakes
- 1/2 tablespoon honey
- 2 tablespoons soy sauce
- 1/2 cup quinoa
- 1 cup water
- 1 cup roast pumpkin pieces (I pre-roast pumpkin or sweet potato every weekend, makes life so much simpler and recipes like this one quicker)
- 1 large red capsicum, chopped into large pieces
- 1 medium zucchini, diced
- Rinse and drain the quinoa, then place in a medium saucepan with 1 cup of water and bring to the boil. Reduce heat and simmer for 30 minutes, or until the water is soaked up by the quinoa.
- Meanwhile, rub the flesh of the Spanish mackerel with turmeri, cumin and salt and pepper. Set aside.
- In a small, non-stick frypan cook the capsicum and zucchini over medium heat until charred. Then combine with the cooked quinoa.
- In a large frypan over medium heat, add the oil, garlic and chilli. Once the garlic starts to brown, remove from the pan, leaving the oil in the pan, and set aside.
- Add the fish to the frypan, skin side down, and cook for about 5 minutes or until the skin becomes crispy and the flesh of the fish turns white from the base to about a quarter of the way through the fillet.
- In a small jar combine the honey and soy sauce.
- Flip the fish and cook for a further 5 minutes.
- Return the garlic to the frypan and pour the honey soy sauce over the fish. Turn heat down to low and cook for 2 minutes, allowing the sause to thicken slightly, adding a little water if necessary.
To serve, spoon the quinoa onto a plate, top with Spanish mackerel and drizzle with the honey soy sauce.
Serves 2 with some leftover vegetable quinoa salad