Thai Infused Mackerel Rice Bowl

Spice up boring rice v2...

This recipe is essentially a variation of the reverse lamb curry recipe I've shared on this blog previously. This method of taking plain rice and injecting a dose of flavour is one of my personal favourite go to meals. It's so simple, takes minimal time and there are endless possibilities. This particular variation uses a deconstructed Thai green curry sauce to add a spicy and sour taste to the dish. This recipe is from episode 9 of my Day of Eating video series.

Servings: 1

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Bulk Ingredients:

• 2 fillets of smoked mackerel

• 50-100g white rice

• 50-100ml coconut milk

• 1 garlic clove

• 1 small white onion

• Chunk of ginger

• 2-3 mushrooms

• 1/2 lime

• Handful of fresh coriander

• Handful of Thai basil

Spices:

• 1/2 tsp ground cumin

• 1/2 tsp cayenne pepper

• 1/2 tbsp soy/fish sauce

• Pepper

Method:

Place the rice into a saucepan then add 3x the weight of rice in water (eg 300g of water for 100g of rice). For creamier rice add an additional chunk of butter however this is optional. Place the rice on high heat and bring to a boil then reduce to a gentle simmer for 10-12 minutes.

Whilst the rice is cooking, finely dice the garlic, ginger and onion. Then prepare the mackerel, mushroom and fresh herbs and set aside for later.

Check on the rice after 10-12 minutes, the water should be completely absorbed and evaporated. Drain any remaining water, remove the rice from the pan and place aside for later. Add the garlic, ginger, onion, coconut milk and spices into the pan.

Sauté on medium-high heat for a few minutes until onions become slightly translucent. Reduce the heat down to medium-low and add the remaining ingredients as well as the cooked rice from earlier. Cook for an additional 3 minutes until well combined.

Serve the sticky rice mixture in a bowl and top with a poached egg and any left over fresh herbs. Enjoy!