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Whole mackerel gently simmered in a light, tangy broth fragrant with galangal, garlic, bird’s eye chilli, tamarind and a touch of toasted shrimp paste, with okra, tomatoes and green beans cooking alongside. It’s a simple, comforting Malay home-style dish. Mackerel is one of the richest sources of omega-3 and protein, and the vegetables and brown rice add plenty of fibre.
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Put the garlic, galangal, tamarind skin, shrimp paste, chillies and 500ml water in the pan. Bring to the boil, then simmer to infuse (5 minutes).
3.
Add the tomatoes, okra and green beans, and simmer for 3 minutes.
4.
Cut 2–3 slashes into each side of the mackerel and lower them into the broth. Cover and simmer gently until the fish is cooked through and flakes easily from the bone (10–12 minutes).
5.
Heat the rice pouch following the pack instructions.
6.
Remove the tamarind skin and serve the fish and vegetables in bowls with the broth, and the rice on the side.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. Not suitable for freezing.
Tip
Lower carb: Skip the rice and add extra okra or pak choi to the broth.Easier eating: Use 4 mackerel fillets instead of whole fish and simmer for 5–6 minutes.
Cost-saving tips
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