Name: Mackerel rice stack with spicy peanut sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 servings
Cuisine: Cuisine
Ingredients: 1 can lucky star middlecuts; 1 handful rice basmati and lentils; 2 rosa tomatoes sliced; 2 carrots peeled, sliced lengthwise; 1 handful rocket; 1 avocado wedges; 2 beetroot cooked, peeled, sliced; 2 Tbs peanut butter crunchy; 1 onion finely chopped; 2 Tbs coconut oil; 1 dash cayenne pepper; 1 Tbs soy sauce; 1 Tbs lemon juice; 1 tsp honey; 1 fresh ginger grated; 1 cloves garlic cloves, peeled and grated; salt and freshly ground black pepper to taste

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Ingredients (17)

1 can	lucky star middlecuts
1 handful	rice — basmati and lentils
2	rosa tomatoes — sliced
2	carrots — peeled, sliced lengthwise
1 handful	rocket
1	avocado — wedges
2	beetroot — cooked, peeled, sliced

For the sauce:

2 Tbs	peanut butter — crunchy
1	onion — finely chopped
2 Tbs	coconut oil
1 dash	cayenne pepper
1 Tbs	soy sauce
1 Tbs	lemon juice
1 tsp	honey
1	fresh ginger — grated
1 cloves	garlic — cloves, peeled and grated
	salt and freshly ground black pepper — to taste

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Method:

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.