Mackerel rice stack with spicy peanut sauce

Recipe from: 17 November 2014
recipes, seafood, salad

Ingredients 18
Servings 2
Time 00:25

Ingredients

  • 1
    can
    Lucky Star Middlecuts
  • 1
    handful
    basmati rice and lentils (prepare as per cooking instructions on packet)
  • 2
    Rosa tomatoes (sliced)
  • 2
    carrots (skinned and chopped lengthwise)
  • 1
    handful
    rocket
  • 1
    avocado (sliced in thin wedges)
  • 2
    beetroots (boiled, skinned sliced and salted)
  • FOR THE SAUCE:
  • 2
    Tbs
    crunchy peanut butter
  • 1
    small onion (skinned and finely chopped)
  • 2
    Tbs
    coconut oil
  • 1
    dash
    cayenne pepper
  • 1
    Tbs
    soy sauce
  • 1
    Tbs
    lemon juice
  • 1
    tsp
    honey
  • 1
    knob of ginger (skinned and grated)
  • 1
    cloves
    garlic (skinned and grated)
  • salt and pepper to taste
 

Method

00:05
 

Drain, skin and marinate the fish in a bowl with some olive oil, lemon juice, salt, pepper, and diced sundried tomato for about 15 minutes at room temperature.

For the sauce – in sauce pan over a medium heat add the oil, onion, garlic, and ginger fry until fragrant. Lower the heat add all other ingredients and stir until a sticky sauce.

Using a small bowl, shape the rice and lentils into little domes and plate. Followed by the rocket then tomato, carrots and arrange the avocado and beetroot on the side to compliment the dish. Top with the mackerel, drizzle the sauce over and enjoy!

Recipe reprinted with permission of Bouffilicious. To see more recipes, please click here.

 

Read more on: lucky star  |  seafood  |  salad  |  recipes
 

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