
Pan-fried mackerel with garlic gai lan rice
Crisp-skinned mackerel with garlicky gai lan and rice.
- 20 min
- Serves 2
- Pan-fry
- Easy
Why it suits you: In damp, cold Minor Snow, mackerel and gai lan keep a phlegm-damp lunch light.
Method
Prep 10 min · Cook 10 min- 1Salt the mackerel lightly and pat dry.
- 2Fry skin-side down over a medium hob for 4 minutes, then 2 minutes on the other side.
- 3Fry the minced garlic, then the gai lan for 3 minutes.
- 4Plate the fish, greens and rice together.
Cautions
- Use very fresh mackerel.
Chef's tips
- Dry the skin well for the crispest finish.
The TCM view
Mackerel is sweet and neutral, strengthening the spleen; garlic is warm and dries damp.



