Thai · Dinner
Thai Fried Rice With Mackerel
Thai fried rice built on seared mackerel fillet, jasmine rice, egg, garlic and fish sauce, with lime, cucumber and scallion. The mackerel is seared skin-side down until crisp, then flaked into wok-fried rice for a smoky, savoury finish.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
39.8gProtein
26.9gFat
51.6gCarbs
4.9gSugar
2.3gFiber
1210mgSodium
331mgChol
5.9gSat Fat
780mgPotassium
85mgCalcium
2.9mgIron
9.8mcgVitamin B12
10.2mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the mackerel dry and season skin lightly with salt; mince the garlic, slice the onion, cucumber and scallion, and set aside.
2
Sear
Heat a dry skillet over medium-high heat, lay the mackerel skin-side down, and cook 4 minutes until the skin crisps and releases easily. Flip and cook 1 minute until flesh flakes easily, then remove and flake into chunks, discarding bones.
3
Fry
Heat the vegetable oil in a wok over high heat, add the garlic and onion, and stir-fry 30 seconds until the garlic turns pale gold and smells toasted. Pour in the beaten egg and scramble 30 seconds until just set but still glossy.
4
Toss
Add the cooled rice, breaking up clumps, and stir-fry 3 minutes over high heat until grains separate and lighten. Add fish sauce, sugar and white pepper, fold in the flaked mackerel, and toss 1 minute until evenly coated.
5
Plate
Mound the fried rice on a plate, scatter with sliced scallion, and arrange the cucumber slices and lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g mackerel fillet, skin on
- 2 cup330g cooked jasmine rice, cooled
- 22 large eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 4 tbsp4 tbsp onion
- 11 small cucumber
- 22 scallion
- 22 lime wedge
- a pinch of white pepper
