Veggie okonomiyaki
Supercharge your diet with this vegetarian okonomiyaki with eggs, cabbage, pak choi and spring onions. It makes a healthy, low calorie lunch option
Thai mackerel & sweet potato traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 red chilliesdeseeded and roughly chopped, plus extra sliced chillies to serve
- 4 shallotsroughly chopped
- 2 garlic cloves
- 1 thumb-sized piece gingerpeeled and chopped
- 1 lemongrass stalk
- 1 tbsp hot smoked paprika
- 2 limeszested and juiced, plus wedges to serve
- 200g sweet potatopeeled and cut into 1cm cubes
- 1 tbsp rapeseed oil
- 2 red peppersdeseeded and sliced
- 3 lime leaves
- 4 raw mackerelfillets
- 4 spring onionstrimmed and sliced
- small bunch corianderchopped
- 320g broccolisteamed, to serve
Nutrition: Per serving
- kcal388low
- fat20g
- saturates4g
- carbs24g
- sugars14g
- fibre9g
- protein22g
- salt0.4g
Method
step 1
Put the chillies, shallots, garlic cloves, ginger, lemongrass, paprika, lime zest and juice and 1 tbsp water into a small food processor and blitz to a smooth paste.
step 2
Heat oven to 200C/180C fan/gas 6. Put the sweet potato in a large roasting tin and toss with the oil. Add the curry paste, peppers and lime leaves and roast for 35-40 mins until the potato is tender. Heat the grill to high.
step 3
Slash the mackerel skin a few times with a sharp knife. Arrange the fish over the veg, skin-side up, then grill for 4-5 mins until the skin is blistered and the flesh is cooked through.
step 4
Scatter over the spring onions, coriander and extra chillies, then squeeze over the lime wedges. Serve with the steamed broccoli.
