Pan fried mackerel with Asian Cauliflower Rice and Pak choi

Pan fried mackerel with Asian Cauliflower Rice and Pak choi

Pan fried mackerel with Asian Cauliflower Rice and Pak choi

Pan fried mackerel with Asian Cauliflower Rice and Pak choi

Pan fried mackerel with Asian Cauliflower Rice and Pak choi

This easy lunch is packed full of essential fatty acids and delicious zingy flavours.

Portions / serves: 2
Time:  15 minutes
Level: Easy

Tools:

  • chopping board
  • frying pan
  • peeler
  • grater

Ingredients:

  • Pack of cauliflower rice
  • 8 pak choi/ bok choy, halved lengthways
  • ¼ cucumber, cut into ribbons
  • 2 carrots, cut into ribbons or batons
  • 2 tbsp of coconut aminos (replace with a different sauce if following specific diet that coconut aminos is not suitable for)
  • Gnob of fresh ginger, grated or thinly sliced
  • Sesame oil
  • 2 garlic cloves, finely chopped

To serve:

  • fresh coriander
  • sliced red chilli 

Method:

  1. Cook the cauliflower rice as per instructions on the packet.
  2. Meanwhile, heat a good glug of sesame oil in a frying pan over a medium heat then add in your garlic and ginger. Cook for 1 minute until aromatic.
  3. Add in the coconut aminos, pak choi and carrot ribbons and toss together until they begin to wilt and the carrots become slightly softer. Set aside
  4. Return the pan to the heat with another glug over a medium high heat, then add in your mackerel fillets skin side down. Fry for 2-3 minutes without moving the fillets so the skin is crispy and golden. Flip over and cook for another 1-2 minutes.
  5. Serve the mackerel with the rice and veg. Top with fresh coriander, fresh chilli and cucumber ribbons. 

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