Recipe Index

Ingredients

• 2 x 4½ oz tins mackerel in oil, left in their tins
• 41/4oz cooked jasmine rice, plus 1 tbsp uncooked jasmine rice
• 2 banana shallots, peeled and thinly sliced
• 2 spring onions, thinly sliced
• 1–2 bird’s-eye chillies, thinly sliced, plus 2 bird’s-eye chillies for serving
• handful fresh mint leaves
• handful fresh coriander, roughly chopped
• 1 Cos or Little Gem lettuce, leaves separated, to serve
• 1 tbsp granulated sugar, plus extra if needed
• 2 tbsp fish sauce, plus extra if needed
• 1/2 tsp MSG
• 2–3 limes, juice only, plus extra if needed and lime wedges for serving
• 1 tbsp sesame seeds, toasted
• 1 tbsp Thai chilli flakes

Method

1. Put x 4½ oz tins mackerel in oil, ¼oz cooked jasmine rice, anana shallots, ring onions on the work surface and prepare each ingredient as listed.
2. Heat a large pan or pot over medium heat and add the aromatics.
3. Add the main ingredients and stir to combine evenly.
4. Cook for 2–3 minutes until tender and cooked through, stirring occasionally.
5. Stir in the remaining ingredients and check the seasoning.
6. Serve hot.

Prep: 30 min · Cook: 10 min

Nutrition (per serving, where published)