NUTRITION

SERVINGS

INGREDIENTS

6 oz Mackerel fillets

2 cup Green cabbage

1 large Egg

1 tsp Avocado oil

1 tbsp Coconut aminos

0.5 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Green onions

1 tsp Sesame seeds

PREPARATION

• 1

  Pat the mackerel fillets dry with a paper towel and season both sides with sea salt and black pepper.

• 2

  Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.

• 3

  Place mackerel fillets skin-side down in the skillet and press gently with a spatula to ensure even contact; sear for 3-4 minutes until the skin is golden and crispy.

• 4

  Flip the fish and cook for another 1-2 minutes until just opaque, then remove from the pan and set aside.

• 5

  In the same skillet, add the shredded cabbage, minced garlic, and grated ginger, sautéing for 3 minutes until the cabbage is slightly softened but still crisp.

• 6

  Push the cabbage to one side of the pan, crack the egg into the empty space, and scramble quickly until set before tossing with the cabbage.

• 7

  Drizzle with coconut aminos and toss everything together for 1 minute to well incorporate the flavors.

• 8

  Plate the cabbage mixture, top with the crispy mackerel fillets, and garnish with sliced green onions and sesame seeds.