Japanese Mackerel Mixed Oats Bowl
Category:
Main Meals
Contributed by:
Genevieve Chua Shu Qi
Recipe Image
Ingredients
-1 Egg
-1/4 Japanese Cucumber
-1 Half Side of Mackerel
-1 Small Spring Onion
- 6 tbsp Quaker Rolled Oats
-150ml Low-Sodium Chicken Stock
-1.5 tbsp Japanese Pink Pickled Ginger (sliced)
- Oil as needed
-1 Handful of Seaweed (garnish)
Procedure
- Crack 1 egg and mix until homogeneous.
- Add 1/4 tsp of oil to a non-stick pan, heat to medium low and pour egg mixture onto it. Cook without browning and flip it.
- Once cooked, remove from the pan and slice thinly.
- Slice 1/4 of a Japanese cucumber into ~0.2cm/ desired thickness.
- Slice spring onion and set aside.
- Heat pan to medium-high heat, add oil. Pat mackerel dry with paper towel, season with a sprinkle of salt. Once pan is smoking hot, place mackerel in it, cooking for 2-3 minutes each side (Use your spatula to press lightly for an even sear). Once fish is cooked, let cool for 1 minute and flake it into pieces.
- Heat up chicken stock to a boil and toast oats in a another hot pan until golden brown while constantly stirring. Once oats is toasted and stock is boiling, add oats into the stock and let cook for 5 minutes or until no stock is left.
- Once oats is cooked, mix in half of each ingredient; egg, cucumber, spring onion, mackerel and pickled ginger. Place this into a serving bowl.
- Finish the dish by layering all the ingredients and garnish with seaweed, like the photo above.
