What is for dinner: Spicy rice with mackerel
- €2,26 a person
- 2 persons
- 500 gr pandan rice
- 1 red onion
- 1 eggplant
- 1 smoked mackerel
- 125 gr haricots
- 250 gr cherry tomatoes
- 1/2 red bell pepper
- 3 cloves of garlic
- 75 gr crème fraîche
- A decent dash of coconut cream
- 2 tsp. sambal badjak
- 100 gr spicy boemboe paste
- Pepper and salt
- Knife and cutting board
- Frying pan
- Optional: rice cooker
- Optional: garlic press
Do you also like smoked mackerel? I do and it fits in perfectly in this healthy month. In combination with a spicy rice dish and lots of vegetables, it is really delicious. Thoroughly healthy and tasty!
In this recipe we use a smoked mackerel of the supermarket, you need to fillet it and this is a bit time consuming. You can also use mackerel out of a can, then you can skip the next paragraph. But a fresh mackerel is tastier and healthier!
How to fillet a mackerel:
Lay down the mackerel on the cutting board and start with taking off the skin: cut the skin crossway with a knife. For example, start at the tail. Pull off the skin carefully with the knife. Lay down the mackerel with the upper side heading to you. Hold the mackerel with a flat hand and hold you knife horizontal and start at the head. Try to feel where the spinal of the mackerel is and cut the flesh loose lengthwise, carefully. The bones on the side of the belly mostly are connected with the spine, so you can easily remove them with the knife tip. Check if there are still fish bones in the fillet passing the knife aside the mackerel, most of the time there are still fish bones in it.
Cook the rice in boiling water according to the instructions or in a rice cooker.
Bring (another) saucepan with water to boil. In the meantime wash the eggplant, cherry tomatoes and haricots verts. Cut the eggplant, red onion and bell pepper in blocks. Peel the cloves of garlic, if you don’t have a garlic press, chop the cloves small. Cut off the caps of the haricots verts and cut them in strips of approx. 2 cm. Put them in the saucepan and let them boil for about 4 minutes. Drain them afterwards, now they stay crispy.
Put a dash of sunflower oil in the frying pan and first cook the blocks of eggplant. They need about 9-10 minutes to cook well done. Put the frying pan on low fire and put a pan cover on the pan. Move the blocks once in a while, this way all the sides of the blocks can fry.
You can add the following ingredients in the frying pan when the blocks of eggplant are brownish: red onion, haricots verts, bell pepper and garlic. Cook them on medium high fire. After about 2 minutes, you can add the spicy boemboe paste, sambal badjak and if you want, pepper and salt to taste. Deglaze with coconut cream and keep stirring, put the fire on a low pit for 2 minutes and add the cherry tomatoes. When they become a bit soft, put out the fire and add the crème fraîche. Keep stirring until everything is mixed.
Spread the rice and spicy vegetable mix over the plates. If you want, you could warm up the mackerel in the pan (not too long!) or microwave, but it is also delicious if it’s lukewarm.
Enjoy your meal!
Photography thanks to Sheridan Flipse & Mike Klaassen