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Mackerel Green Mango Salad with Roasted Peanuts and Rice

This roasted dish pairs jasmine rice, dry with green mango, julienned, roasted peanuts, chopped and shallot, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch
Easy
Balanced Pescatarian Heart friendly
300 kcal 2000 kcal
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Estimated macros per portion

33 g Protein
79 g Carbohydrates
24 g Fat
7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 113g mackerel fillet, canned in water, drained 232 kcal
  • 57g jasmine rice, dry 208 kcal
  • 130g green mango, julienned 65 kcal
  • 32g shallot, thinly sliced 23 kcal
  • 20g lime juice 6 kcal
  • 10g fish sauce 4 kcal
  • 6g sugar 23 kcal
  • 2g chili flakes 6 kcal
  • 15g roasted peanuts, chopped 85 kcal
  • 8g cilantro, chopped 3 kcal

Cooking instructions

  1. jasmine rice
    Cook jasmine rice and let it steam dry while you prep the salad.
  2. lime juicefish saucesugarchili flakes
    In a bowl, whisk lime juice, fish sauce, sugar, and chili flakes until dissolved.
  3. green mangoshallot
    Add green mango and shallot; toss to lightly soften for 2 minutes.
  4. mackerel filletchili flakescilantro
    Flake mackerel into large pieces and gently fold in with cilantro.
  5. jasmine riceroasted peanuts
    Top with roasted peanuts and serve with rice on the side.

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