Spicy Tossed Rice with Mackerel
Hot steamed rice tossed with mackerel and enhanced with the fragrant, spicy flavors of chilies, garlic, and shallots. Seasoned using just one bottle of Kitchi Sauce and served with fresh vegetables, it’s so delicious you may forget it was made with a lower-sodium sauce.
Ingredients
1 cup hot cooked rice
1 whole steamed or fried mackerel
2 tbsp Kitchi Sauce, or adjust according to your sodium goals
Sliced bird’s eye chilies, to taste
Chili flakes, to taste
1 tbsp sliced garlic
2–3 shallots, sliced
1–2 tbsp lime juice, to taste
Fresh vegetables for serving, such as cucumber, yardlong beans, or lettuce
Instructions
Carefully remove the mackerel flesh from the bones. Check thoroughly to ensure no small bones remain, then break the fish into bite-sized pieces.
Place the hot cooked rice in a bowl. Add the mackerel, sliced bird’s eye chilies, garlic, shallots, and chili flakes.
Season using only Kitchi Sauce, then gently toss or mix until all the ingredients are evenly combined.
For extra tanginess, squeeze in some lime juice and gently toss once more.
Transfer to a plate and serve with cucumber, yardlong beans, or other fresh vegetables of your choice.
This Spicy Tossed Rice with Mackerel combines fragrant aromatics with the rich, savory flavor of the fish. One bottle of Kitchi Sauce provides all the seasoning you need—simplifying preparation and reducing sodium without sacrificing flavor. It’s even more delicious served with fresh vegetables.
Watch the Cooking Video
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