Peking mackerel

  • 4 persons
  • cooking time: 10 min
  • difficulty


  • 2 little gem lettuces
  • 1 jar of hoisin sauce (210 g.)
  • 1 ripe mango, in small slices
  • 1 cucumber, peeled, deseeded and cut into thin strips
  • 1 bunch of spring onions, white parts only, cut into thin strips
  • 1 tin of smoked mackerel fillet, (125g drained weight per can), drained and flaked
  • 1 small piece of fresh root ginger, peeled and grated.

How to prepare

This peking mackerel is a fishy version of the traditional Mandarin duck dish. It’s delicious as a snack or as a starter!


  • 1 Remove the outer leaves of the little gems, then remove the hearts to create little cups.
  • 2 In each lettuce cup, spoon 1 teaspoon of hoisin sauce.
  • 3 Place a slice of mango in each cup. Add the strips of cucumber and spring onion.
  • 4 Add the pieces of mackerel to the cups.
  • 5 To finish, sprinkle a little of the grated ginger on top of the mackerel. Enjoy!
  • 6 Serve the soup with 2 tablespoons of brown shrimp per bowl and garnish with fresh parsley. Enjoy!

Hot smoked Mackerel fillets