Grilled mackerel with gingered vegetables
Quick to prepare, low on calories but big on taste – what more could you want?
Preparation time: 10 minutes
Cooking time: 15 minutes
100g wild rice
2 mackerel fillets
Sunflower oil spray
15g root ginger, peeled and finely sliced
2 garlic cloves, sliced
1 red chilli, deseeded and finely sliced
260g ready-to-cook rainbow stir-fry vegetables
3 tbsp plum sauce
2 tbsp coriander, chopped
1. Cook the rice according to pack instructions then drain and set aside.
2. Meanwhile, place the mackerel on a shallow baking tray lined with foil and grill for 5 minutes on each side until cooked through.
3. Spritz a wok with oil and stir-fry the ginger, garlic and chilli for 1 minute. Add the vegetables and stir-fry for 2 minutes. Add the sauce and cook for another couple of minutes until the vegetables are tender and the sauce is piping hot.
4. Divide the rice between two plates. Top with the vegetables and the mackerel fillets, scatter over the coriander and serve.