Soy blackened mackerel with smoky black bean risotto

    9 hours 10 min

    The dish is made using a fusion of beautiful Asian flavourings and an abundance of healthy ingredients to kick start the New Year diet including the G’NOSH Sweet Black Bean Dip, which is not only protein rich and full of fibre but also provides a delicious smoky touch to the risotto. The dish also uses the oily fish mackerel, which is rich in omega-3 and is an excellent source of Vitamin D, and chilli to optimise your heart health and improve cholesterol levels.

    2 people made this

    Serves: 4 

    • 4 fresh fillets of mackerel
    • 5 tbsp soy sauce
    • 5 tbsp 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
    • 1 tsp grated ginger
    • 1 tbsp olive oil
    • 1 small glass of white wine
    • 1 pot of G’NOSH Sweet Black Bean Dip (160g)
    • 10g pickled ginger
    • 25g toasted sesame seeds

    Prep:30min  ›  Cook:40min  ›  Extra time:8hr marinating  ›  Ready in:9hr10min 

    1. 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.
    2. Cover with cling film and leave in the fridge overnight to marinate.
    3. To make the risotto, heat the vegetable stock in a saucepan.
    4. In a separate saucepan, add the olive oil and gently fry the banana shallots, garlic and the ginger.
    5. When the onions become translucent, add the risotto rice, and coat the grains in the oil.
    6. 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’.
    7. Remove the risotto from the heat and stir in the G’NOSH Sweet Black Bean Dip, keep warm.
    8. 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.
    9. Once cooked, remove the pan from the heat and break up the mackerel fillets into pieces, keep warm.
    10. Spoon the G’NOSH Sweet Black Bean risotto onto a plate and top with the broken mackerel fillets.
    11. Finish with the remaining chilli, some picked ginger, spring onions and coriander leaves.
    12. Sprinkle over the sesame seeds, drizzle with sesame oil and serve with a wedge of lime.


    G’NOSH Sweet Black Bean Dip (160g) is available nationwide from Ocado. This recipe is devised by Will Torrent on behalf of G'NOSH. Will Torrent is an award winning Chef, Pâtissier and Chocolatier, Waitrose Consultant and media personality, who works closely with top celebrity chefs including Heston Blumenthal, Jamie Oliver and Jimmy Doherty.

    See it on my blog

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