Mackerel Sizzle Smokey Chilli and Tomato
1 x 160g can Princes Mackerel Sizzle Smokey Chilli and Tomato
1 tsp vegetable or olive oil
1/4 red pepper, sliced
Handful red cabbage, very finely sliced
Handful sugar-snap peas, halved diagnolly
1 spring onion, sliced
1/2 tsp grated fresh peeled ginger
1/2 pouch ready to heat microwavable basmati rice
1/2 tsp sesame seeds
few coriander leaves, chopped (optional)
1. Heat the oil in a wok or frying pan and add the red pepper and red cabbage and stir fry for a couple of minutes.
2. Add the sugar-snaps, spring onion, and ginger and stir-fry for another 3 or 4 minutes.
3. Meanwhile, heat the rice in a bowl in the microwave - make sure it's nice and hot.
4. Add the mackerel fillets to a hot pan then pour over the sauce. Sizzle for one and a half minutes then turn over and heat for another one and a half minutes.
5 Pile the rice onto a warm plate with the vegetables then sprinkle with sesame seeds. Top with the mackerel and sauce and a little coriander if you like
Tip: Why not swap for wholegrain basmati rice for extra flavour and extra fibre
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