Fried mackerel with potatoes, broccoli and Asian sauce

A rich Asian sauce gives this dish a bright taste. Suitable for both lunch and dinner.

Ingredients

• 4 mackerel fillets
• 200-250 g mini potatoes
• 1/3 head broccoli
• 5 g ginger root
• 2 cloves of garlic
• 1/3 hot red pepper pod, or to taste
• 3 tbsp vegetable oil
• pomegranate seeds for decoration
• 1 small cucumber
• 1/2 lime
• 3 segments of grapefruit
• 120-150 ml teriyaki sauce
• 2 sprigs of parsley
• salt to taste
• greens for decoration

Directions

1. Free the mackerel from the bones, salt and fry in vegetable oil in a frying pan (from the side of the skin).
2. Disassemble the broccoli into small inflorescences and blanch in salted water.
3. Boil the potatoes, cut into 4-5 pieces into circles. Fry in a skillet until golden brown, then add broccoli, finely chopped garlic, ginger and chili. Salt.
4. Heat the teriyaki sauce in a saucepan.
5. Peel and dice the cucumber. Peel the lime and grapefruit, disassemble into segments and cut into cubes. Toss and add chopped cilantro and salt.
6. On each plate, place a plate of potatoes fried with broccoli longitudinally. Place the mackerel on top. Drizzle with teriyaki sauce (2 tablespoons per serving) and place the cucumber, lime and grapefruit on top of the fillet. Garnish with herbs and a few pomegranate seeds.