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 fresh fish along with the canned stuff too.

As you can already imagine the canned fish was siginificantly cheaper than buying fresh fish.

There was always at least 3 cans of fish in the pantry, it was something to fall back on especially when finances weren't too great.

Despite the negative connotations that are associated with canned fish I  could happily eat it in a heart beat.

In these economic times, with the cost of living on the rise worldwide due to inflation. As a blogger it is very important for me to touch base with my loyal readers who enjoy good cooked food on a tight budget.

This is where my mackerel and rice recipe comes into play, a family favourite on a budget. 

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 Scotch Bonnet Pepper Powder then add this now.

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

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