Lunch · Filipino · 15 min
Steamed Atlantic Mackerel with Ginger, Garlic, and Wilted Swiss Chard
- Calories
- 527
- Protein
- 27g
- Carbs
- 63g
- Fat
- 19g
Ingredients
- 94.6 g Atlantic mackerel fillet
- 19 g fresh ginger
- 13 g garlic
- 1 tsp soy sauce
- 63 g pearl barley
- 150 ml water
- 0.25 tsp salt
- 125 g Swiss chard
- 1 tsp extra-virgin olive oil
Method
- 01Rinse the pearl barley under cold running water until the water runs clear.
- 02In a small saucepan, combine the pearl barley, 150 ml water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until the barley is tender and water is absorbed. Remove from heat and fluff with a fork.
- 03Pat the Atlantic mackerel fillet dry with paper towels and score the skin lightly in a crosshatch pattern.
- 04Place the mackerel fillet on a heat-proof dish, drizzle with soy sauce, and top evenly with grated ginger and minced garlic.
- 05Set up a steamer basket over boiling water. Place the dish with mackerel into the steamer, cover tightly, and steam for 8 to 10 minutes until the fish reaches an internal temperature of 145°F (63°C) and the flesh is opaque and flakes easily with a fork.
- 06Heat extra-virgin olive oil in a skillet over medium heat. Add the rainbow Swiss chard with a splash of water, cooking for 2 to 3 minutes until stems are tender and leaves are wilted.
- 07To serve, spoon the cooked barley onto a plate, lay the steamed mackerel on top, arrange the wilted Swiss chard alongside, and drizzle any remaining steaming juices over the fish.
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