Quick Thai style Mackerel Fried Rice
Serves 2
Ingredients
- 2 tin John West Mackerel Fillets in Thai Curry Sauce
- 1 tsp olive oil or coconut oil
- 100g mange tout, sliced diagonally
- 100g baby corn, halved lengthways
- 1-2 spring onions, sliced diagonally
- 200g tin reduced fat coconut milk
- 1 packet cooked microwaveable brown rice and quinoa
- few sprigs fresh coriander
- 1 red chilli sliced (optional)
Mackerel Fillets In Thai Curry Sauce
Whip up a quick mid-week curry by pairing delicious mackerel fillets in a Thai sauce with rice. The easy-peel lid means no mess and the pre-mixed sauce promises convenience that doesn't compromise on taste.
Step 1
Heat the rice according to the pack instructions.
Step 2
Meanwhile, heat the oil over medium heat in a non-stick frying pan or wok. Add the mange tout and babycorn and fry for 2 minutes then stir in the spring onions and cook for a further minute or so
Step 3
Stir in the coconut milk and heat through.
Step 4
Add the rice and mackerel plus all the sauce from the tin. Stir gently, ensuring you don’t break up the fish too much. When heated through, serve into two bowls and garnish with the coriander and a little red chilli if desired
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