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Grilled mackerel with gingered vegetables
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100g Waitrose brown basmati, red camargue & wild rice
2 mackerel fillets
Sunflower oil spray
15g root ginger, peeled and finely sliced
2 garlic cloves, sliced
1 red chilli, deseeded and finely sliced
260g Waitrose ready-to-cook rainbow vegetable stir fry
3 tbsp Cooks’ Ingredients plum sauce
2 tbsp chopped coriander
1. Cook the rice according to pack instructions, then drain and set aside.
2. Meanwhile, place the mackerel on a shallow baking tray lined with foil and grill for 5 minutes on each side until cooked through.
3. Spritz a wok with oil and stir-fry the ginger, garlic and chilli for 1 minute. Add the vegetables and stir-fry for 2 minutes.Add the sauce and cook for another couple of minutes until the vegetables are tender and the sauce is piping hot.
4. Divide the rice between two plates. Top with the vegetables and the mackerel fillets. Scatter over the coriander and serve.
Typical values per serving:
This recipe was first published in December 2012.
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