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Spicy Shrimp Paste Dip With Mixed Vegetables and Mackerel

This dish pairs shrimp paste with mackerel fillet, cooked, jasmine rice, cooked and long beans, cut into 2 inch pieces. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
84 g Carbohydrates
17 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 18g shrimp paste 18 kcal
  • 120g mackerel fillet, cooked 246 kcal
  • 180g jasmine rice, cooked 234 kcal
  • 90g long beans, cut into 2 inch pieces 28 kcal
  • 90g cabbage, shredded 23 kcal
  • 120g cucumber, sliced 18 kcal
  • 35g shallot, thinly sliced 25 kcal
  • 6g garlic, minced 9 kcal
  • 6g Thai bird chiles 2 kcal
  • 18g lime juice 5 kcal
  • 8g palm sugar 31 kcal

Cooking instructions

  1. mackerel fillet
    Broil or sear the mackerel fillet 2 to 3 minutes per side until cooked through; flake into bite-size pieces.
  2. long beanscabbage
    Bring a small pot of water to a boil. Blanch long beans 2 minutes and cabbage 1 minute; drain and cool.
  3. shrimp pastegarlicThai bird chiles
    In a mortar (or small food processor), pound garlic and chiles to a paste. Add shrimp paste and mash until combined.
  4. shallotlime juicepalm sugar
    Stir in lime juice and palm sugar until dissolved, then fold in sliced shallot.
  5. Taste and balance: it should be salty, pungent, and bright. Adjust with a splash of water if too thick.
  6. mackerel filletjasmine ricecucumber
    Serve the dip with flaked mackerel, blanched vegetables, cucumber, and warm jasmine rice.

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