Spicy 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!

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.

Energy120,79 kcal

Protein4,42 g

Fat4,89 g

of which saturated1,87 g

Carbohydrates13,35 g

Dietary fibre2,25 g

Salt0,49 g

Average weight: 540 g