You may not know this about me but I currently live on a military camp, we just moved here at the end of January so we're quite settled in now and I've been lucky enough to make some great friends. There is an amazing sense of community among the wives and it's been my experience that your neighbours become your friends and although it's a bit strange living within a perimeter fence, now I'm here I love it.
One really good friend shared this recipe with me the other day and it sounded so good I just had to try it. As with all my favourite recipes, it's really quick and easy - genuinely, although I would definitely use a non-stick pan if you have one because I made a real mess of the wok.
This is quite spicy so halve or quarter the chilli quantity if you prefer it milder.
Time: 20 minutes
- 200g basmati rice
- 2 pre-cooked mackerel fillets, I like the peppercorn ones
- 1 green chilli, finely chopped
- 5 asparagus spears
- 1 clove of garlic, crushed
- Large handful of coriander, roughly chopped
- Salt and Pepper
- Olive Oil
Cook the rice according to the packet instructions, I always give it a good rinse first. Remove the woody ends of the asparagus and 2-3 minutes before the end of the rice cooking, pop in the asparagus spears. After 2-3 minutes, remove the spears and refresh in cold water. Drain the rice and drizzle a little olive oil over it, leave to one side.
Remove the skin from the mackerel and break up into bite size pieces. Heat a tablespoon of olive oil in a non-stick pan over a medium heat. Add the mackerel pieces to the oil and turn up the heat a little. Let them sizzle for 2-3 minutes, then add the garlic and green chilli and give it a good stir. Chop the asparagus into pieces and add, along with the rice. Give everything a good stir and season with salt and pepper. Turn the heat down to medium and cook for a further 4-5 minutes.
Add the coriander and serve immediately.
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