200°C · 15-30 minAllergens
Schaaldieren
Noten
Sulfiet
Soja
VisSpicy Mackerel with Yellow Rice
Like an Indonesian rice table! Spicy mackerel with yellow rice, pickled cucumber, braised vegetables in coconut sauce with fried tempeh. Lightly spicy and full of flavour. Enjoy!
Spicy Mackerel with Yellow Rice
Fresh mackerel fillet with skin, tempeh, cucumber, carrot, green beans, pointed cabbage, cauliflower, white onion, garlic, red chilli, fresh lemongrass (sereh), ginger, bay leaf, lime leaf, lemongrass, cumin seeds, coriander seeds, turmeric, laos, trassi (shrimp paste), candlenut, basmati rice, brown rice, gluten-free ketjap manis, sambal badjak, coconut milk, santen (coconut cream), palm sugar, organic vegetable stock, vinegar, pepper and salt, sunflower oil.
Allergens: noten, schaaldieren, soja, sulfiet, vis.
Microwave
Remove the mackerel from the dish and set aside. Heat the yellow rice and vegetables with tempeh loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). In the last 1-2 minutes, warm the mackerel on the baking paper alongside. Serve with the pickled cucumber (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the mackerel from the dish and set aside. Heat the yellow rice and vegetables with tempeh covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 8-10 minutes, warm the mackerel on the baking paper alongside. Serve with the pickled cucumber (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.