Buckwheat Pho Mushroom & Mackerel

14 Ingredients

Number of servings

1

2tablespoons coconut oil
75grams small fresh mackerel fillet
50grams buckwheat noodles
1 spring onion, finely chopped
1tablespoons ginger root, finely chopped
1 garlic clove, crushed
1tablespoons red chili, deseeded and finely chopped
50grams shiitake mushrooms, halved or sliced
50grams broccoli, florets and stem, chopped
1tablespoons miso paste
1tablespoons tamari soy sauce
30grams yellow pepper, julienned
1tablespoons sesame seeds
1 sprig fresh basil

Description

Pho is a Vietnamese noodle soup with a clear broth, served with fresh herbs.

Method

Step 1 of 6

Heat 1 tbs of coconut oil in a frying pan over a medium-hot heat. Add themackerel, skin-side down, and cook for 4 minutes. Turn and cook for 2 minutes, until cooked through. Remove and leave to cool.

Step 2 of 6

Once cool, remove the skin, flake the fish into large chunks and set aside.If using tinned mackerel, drain and flake in the same way.

Step 3 of 6

Cook the buckwheat noodles as per packet instructions. Drain, rinse undercold water, and leave to one side.

Step 4 of 6

Heat the remaining coconut oil in a pan over a medium heat. Add the onion,ginger, garlic, and chilli. Cook for 1–2 minutes then add themushrooms and broccoli and cook for 2 more minutes.

Step 5 of 6

Dissolve the miso paste in 300ml boiling water and add to the panwith the tamari. Bring to the boil, reduce heat, and simmer for 5 minutes. Add the noodles, mackerel, and pepper to heat through.

Step 6 of 6

Pour into a bowl and top with the sesame seeds, reserved spring onion, and basil.