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
- chopping board
- frying pan
- 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
- fresh coriander
- sliced red chilli
- Cook the cauliflower rice as per instructions on the packet.
- 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.
- 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
- 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.
- Serve the mackerel with the rice and veg. Top with fresh coriander, fresh chilli and cucumber ribbons.