Mackerel and Rice

Learn how to make some Jamaican inspired mackerel and rice MY WAY. A simple yet testy budget friendly recipe served with brown rice and pear (avocado) on the side.

Here is another classic Jamaican style dish and as the intro states this is a low budget recipe but rest assured budget doesn't mean we compromise the taste.

Growing up in a Jamaican household, canned/tinned fish was highly embraced. We would eat a combination of

This is MY METHOD, MY WAY, of making makerel and rice, I understand not everyone makes theirs this way, hence my I must emphasize that this is MY WAY!!

As per tradition I didn't use Grace canned mackeral that is already prepared in tomato sauce simply because if you scan through the ingredients list, you will see a bunch of unnecessary fillers.

Instead I made the sauce from scratch using tomato sauce (passata) with water, of course the sauce is seasoned to taste.

For the mackerel I used mackerel that was canned but skinless and boneless only because I prepared the recipe for different age groups, some who don't care for the skin while others hate the bones.

The steps

•  Place the flaked mackerel in a medium sized bowl and season with the all purpose seasoning and then set aside.
• On medium heat, in a medium sized skillet/pan, proceed to saute the onion, ginger and garlic until soft and transculent.
• Add the mixed bell peppers and stir for 2-3 minutes.
• Pour in the tomato sauce, all purpose seasoning, parsley, paprika, thyme, pimento berries.

• If you are adding a whole scotch bonnet then add it now.
• Add ½ cups of warm water and bring the pan to a rolling boil.
• Cover the pan with a lid and allow to simmer for up to 10 minutes, allowing the flavours to meld and deepen, stirring from time to time.
• Fold in the mackerel and allow to heat through for 5 minutes so it absorbs the flavour of the sauce.
• Do a taste test and add additional black pepper and pink salt if needed.
• If you are using my homemade dried

  Notes and tips

  • You will need to use tomato sauce .i.e passata to make this recipe but chopped canned tomato works too.
  • It is very important that you allow the seasoning to meld while the tomato sauce is simmering, don't rush this or the result will be more tart (sharp/tangy).
  • This is the recipe for the All Purpose Seasoning which I am using.
  • Don't forget you can use my Scotch Bonnet Pepper Powder instead.
  • You can use fresh mackerel instead, although you will need to cook and de-bone it, if required.
  • To save yourself some more money use frozen bell peppers not fresh ones.
  • I recommend using mackerel that is already flaked or in small chunks however, if you cannot get hold of any, the chunky kind will work too.
  • I used flaked mackerel that was canned, you can use canned mackerel that is in brine, be sure to rinse off the brine before following the recipe steps.

  Serving suggestions

  • Bammy 
  • Roti
  • Steamed Cabbage
  • Steamed Vegetables
  • Green Banana
  • Mashed Plantain

  Fish recipes to try

  • Mackerel Salad
  • Saltfish and Callaloo
  • Steamed Fish
  • Air Fryer Whole Fish
  • Caribbean Stewed Fish
  • Escovitch Fish

  **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

  

  Mackerel and Rice

  Learn how to make some Jamaican inspired mackerel and rice MY WAY. A simple yet testy budget friendly recipe served with brown rice and pear (avocado) on the side.

  5 from 3 votes

  Print Pin Rate

  Course: Main Course

  Cuisine: Jamaican

  Prep Time: 30 minutes minutes

  Cook Time: 30 minutes minutes

  Total Time: 1 hour hour

  Servings: 4 people

  Calories: 261kcal

  Author: Charla

  Ingredients

  • ▢ ½ lb canned mackerel (230g)I used skinless and boneless
  • ▢ 1 tablespoon all purpose seasoning (15g)

  For the sauce

  • ▢ 3 tablespoon olive oil (42g)
  • ▢ 1 large onion sliced
  • ▢ 4 garlic cloves minced
  • ▢ 1 teaspoon ginger (2g) grated
  • ▢ 1 cup mixed bell peppers (150g)
  • ▢ 1 cup tomato sauce (236ml)
  • ▢ 6 sprigs fresh thyme or used 2 teaspoon of dried
  • ▢ 2 teaspoon parsley (2g)
  • ▢ 2½ tablespoon all purpose seasoning (3g)
  • ▢ 2 teaspoon paprika (4g)
  • ▢ 8 pimento berries
  • ▢ scotch bonnet can use my homemade scotch bonnet pepper powder instead
  • ▢ ½ cup warm water (118ml)
  • ▢ black pepper and pink salt to taste

  Instructions

  • Place the flaked mackerel in a medium sized bowl and season with the all purpose seasoning and then set aside.
  • On medium heat, in a medium sized skillet/pan, proceed to saute the onion, ginger and garlic until soft and transculent.
  • Add the mixed bell peppers and stir for 2-3 minutes.Pour in the tomato sauce, all purpose seasoning, parsley, paprika, thyme, pimento berries.
  • If you are adding a whole scotch bonnet then add it now.
  • Add ½ cups of warm water and bring the pan to a rolling boil.
  • Cover the pan with a lid and allow to simmer for up to 10 minutes, allowing the flavours to meld and deepen, stirring from time to time.
  • Fold in the mackerel and allow to heat through for 5 minutes so it absorbs the flavour of the sauce.
  • Do a taste test and add additional black pepper and pink salt if needed.
  • If you are using my homemade dried scotch bonner papper powder then add this now

  Notes

  • You will need to use tomato sauce .i.e passata to make this recipe but chopped canned tomato works too.
  • It is very important that you allow the seasoning to meld while the tomato sauce is simmering, don't rush this or the result will be more tart (sharp/tangy).
  • This is the recipe for the All Purpose Seasoning which I am using.
  • Don't forget you can use my Scotch Bonnet Pepper Powder instead.
  • You can use fresh mackerel instead, although you will need to cook and de-bone it, if required.
  • To save yourself some more money use frozen bell peppers not fresh ones.
  • I recommend using mackerel that is already flaked or in small chunks however, if you cannot get hold of any, the chunky kind will work too.
  • I used flaked mackerel that was canned, you can use canned mackerel that is in brine, be sure to rinse off the brine before following the recipe steps.

  Nutrition

  Calories: 261kcal | Carbohydrates: 19g | Protein: 16g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 45mg | Sodium: 514mg | Potassium: 622mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2467IU | Vitamin C: 58mg | Calcium: 377mg | Iron: 7mg

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