Ingredients

  • 2 cans King Oscar Mackerel Fillets in Olive Oil (reserve oil)
  • 12 oz vermicelli noodles (can substitute thin spaghetti noodles)
  • 1/4 head purple cabbage, thinly sliced
  • 1 medium-large carrot, peeled and julienned
  • 2-3 Persian cucumbers, thinly sliced
  • 2-3 stalks green onions, whites and greens, thinly sliced on bias
  • 1-2 Fresno chili peppers, thinly sliced (optional)
  • Roasted sesame seeds

Dressing

  • Reserved oil from mackerel can + 2 tbsp extra virgin olive oil
  • 2 tbsp sesame oil
  • 2 tbsp rice wine vinegar or white wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce (optional)
  • 1-2 cloves garlic, finely minced
  • 1 tbsp ginger, finely minced
  • 2 tsp sugar

Here's what you do...

  • 1 Add all dressing ingredients into jar with tight-fitting lid, seal and shake until mixed well and emulsified. Refrigerate until ready to serve.
  • 2 Bring large pot of water to a boil and cook noodles according to package directions, al dente.
  • 3 Drain noodles well and add to mixing bowl.
  • 4 Pour half the prepared dressing over noodles and toss to coat well. Cover and refrigerate for at least 1 hour until noodles are chilled.
  • 5 Prepare all fresh vegetables and keep chilled until ready to serve.
  • 6 When ready to serve, toss noodles with remaining dressing, fresh vegetables, and mackerel. Garnish with roasted sesame seeds.
Go to our Mackerel products