Mackerel and Rice

mackerel with avocado and rice with 2 forks

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.

Course Main Course

Cuisine Jamaican

Prep Time 30

Cook Time 30

Total Time 1

Servings 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 (250ml)
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