Mackerel katsu rice bowls recipe
Transform your takeaway favourite into a quick and easy midweek dinner in our healthier version. Tinned mackerel is coated in a delicious katsu sauce, then placed on top of rice with fresh cucumber, radishes and a squeeze of lime.
See method- Serves 4
- Takes 20 mins
- 444 calories / serving
Ingredients
- 300g long-grain rice, washed and drained
- 150g frozen peas
- 15g fresh coriander, ½ leaves picked, ½ roughly chopped
- 1 lime, zested and cut into wedges
- 120g radishes, trimmed and finely sliced
- ½ cucumber, halved lengthways, deseeded and sliced
- 50g spring onions, trimmed and finely sliced
- 2 x 125g tins mackerel in katsu curry sauce
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Shop ingredientsEach serving contains
- Energy
- 1870kJ 444.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.4g
- Sugars
- 5g
of the Reference intake
Carbohydrate 66.1gProtein 17.3gFibre 3.9g
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- Cook the rice to pack instructions. Add the peas to the pan for the last 1 min of cooking, stirring briefy. Drain, tip back into the pan, then leave to rest for 2 mins with the lid on.
- Fluff up the rice and peas with a fork. Stir in the chopped coriander and lime zest, and squeeze in the juice from half the lime wedges. Divide between 4 deep bowls and top with little piles of radish, cucumber, spring onion, the mackerel in katsu sauce and the reserved coriander leaves. Serve with the remaining lime wedges.
- See more Tinned fish recipes
