We’re having a mini heatwave here in Manchester, which is very welcome after what feels like eternal winter. As such, I thought I’d post something that would be perfect for warmer days; a light, relatively simple and healthy mackerel main.

Serves 3

Ingredients

• 90g sushi rice
• 200g diced pineapple
• 1 diced red chilli
• 4, shredded spring onions
• 2 limes, juiced
• 1 tsp sesame oil
• coriander, small bunch roughly chopped
• 4 mackerel fillets
• 90ml teriyaki sauce
• 2 tsp grated ginger
• 1 small cucumber, cut into batons
• soft lettuce 1 head

Instructions

1. Cook the sushi rice following the pack instructions.
2. Tip the pineapple into a bowl with the chilli, spring onions, lime juice, sesame oil and coriander and toss.
3. Cut the mackerel into bite-sized chunks. Heat a non-stick frying pan. Mix the teriyaki sauce and ginger and simmer for 2 minutes in the frying pan. Add the fish and stir carefully into the teriyaki sauce. Cook for 1-2 minutes until the fish is cooked and well coated.
4. Put the pineapple salad, cucumber batons and sticky sesame rice in bowls and serve with the teriyaki mackerel – for piling into lettuce leaves and rolling up.