Smoked Mackerel Noodles With Cucumber and Herbs

“I adore smoked mackerel. It's a great source of omega oils. Any thin, Asian-style noodle will work nicely in this recipe, which can be served warm or cold. I often use Vietnamese rice noodles, about the thickness of linguine.”

Ingredients Nutrition

  • 150 g asian-style noodles, cooked according to directions and drained
  • 200 g smoked mackerel fillets (2 small)
  • 29.58 ml soy sauce
  • 29.58 ml sesame oil
  • 4.92 ml fresh ginger, grated
  • 1 garlic clove, finely chopped
  • 1 birds eye chile, finely chopped (seeded to taste)
  • 59.14 ml chopped mint
  • 59.14 ml chopped coriander
  • 59.14 ml chopped parsley
  • 0 cucumber, seeded and cut into half moons
  • 1 bunch green onion, finely chopped (optional)


  1. Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
  2. Rinse the cooked noodles under cold water and return to a large bowl.
  3. Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
  4. Skin and break up the mackerel and sprinkle it over the noodles.
  5. Garnish with cucumber around the plate.

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