- 1 mackerel
- 3 tablespoons basmati rice (or cooked quinoa if you’re in restriction)
- spices: bay leaves, sea salt, parsley and basil
Cook mackerel in a mildly salted water in which you added bay leaves and a little lemon juice. When is cooked, clean from bones and skin and chop with your fingers. In a meantime cook basmati rice in twice as much water. Mix mackerel with cooked basmati rice or quinoa, sprinkle with olive oil, chopped garlic, parsley and basil.