Save to your scrapbook
Teriyaki mackerel with chilli Thai rice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
150g Waitrose Hom Mali Jasmine Rice
80g frozen soya beans
¼ tsp chilli flakes
4 salad onions, sliced
½ x 28g pack fresh coriander, roughly chopped
1 tbsp teriyaki sauce
150g pack Waitrose Honey & Soy Smoked Mackerel Fillets, skinned, deboned and broken into chunks
½ red chilli, finely sliced
1. Place the rice, soya beans and chilli flakes in a small saucepan and add 400ml of water. Bring to the boil and simmer, covered, for 14-15 minutes, stirring occasionally. Add the salad onions 2 minutes before the end of cooking; add the coriander.
2. Divide the rice between 2 bowls, drizzle over the teriyaki sauce. Top with mackerel and serve garnished with red chilli.
Typical values per serving:
26mg vitamin C per serving
This recipe was first published in June 2016.