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    • Mackerel with Coconut and Chilli

    Mark Sharron
    Easy
    30 minutes
    1-2
    Amount Per Serving: Calories 2380; Fat 16g; Carbs 5g; Protein 17g; Fibre 2g; Vitamin C 10% of the RDI; Vitamin B6 14% of the RDI; Magnesium 7% of the RDI
    Mackerel with Coconut and Chilli is a delicious and easy-to-prepare dish that will impress. This dish is a great way to add a bit of spice to your meal while still keeping it light and healthy. Combining the rich and creamy coconut and the spicy chilli, along with the mild and flaky mackerel, creates an irresistible flavour combination. This dish is perfect for dinner parties or as a quick and tasty mid-week meal.
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    Ingredients

    • 2 mackerel fillets
    • 2 tablespoons of coconut oil
    • 2 cloves of garlic, minced
    • 1 teaspoon of grated ginger
    • 1 red chilli, finely chopped
    • 2 tablespoons of fresh coriander, chopped
    • 1 lime, juiced
    • Salt and pepper, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.