Spicy mackerel with carrots and sugar snaps and airfryer fries
What do you need:
2 smoked mackerels (cleaned and shredded)
1 tomato (diced)
1 red onion (chopped)
1 red pepper (diced small)
3 cloves garlic (crushed and finely chopped)
1 teaspoon trassi paste
1 maggi cube (from the red/yellow packaging, crumbled)
1 tablespoon sambal oelek
1 tablespoon Greensweet Stevia Brown (brown sugar for 0 points!)
1 tablespoon tomato paste
½ bunch of celery (the leaves)
fresh black pepper and salt
2 teaspoons garlic-chili oil
For the vegetables: (For 2 people, the vegetables with the salt and sugar is 0 points per person)
1 bag (300 grams) carrots
1 bag (200 grams) sugar snaps
1 teaspoon salt
2 tsp Greensweet erythritol (0 points for this sugar)
For the fries: (For 2 people, the fries are 6 points per person including the fries sauce 7 points)
300 grams Aviko grandma's fries
4 tablespoons Remia fries sauce 5%
salt to taste
This is how you make it:
Start by putting the fries in the air fryer. I always do this for 10 minutes, shake it and then another 10 minutes at 180 degrees (I like crispy brown fries)
Then put the carrots in a layer of water with some salt and a teaspoon of Greensweet Eryththritol. This should cook for 14 minutes.
Then start with the mackerel.
Fry the red onion with the pepper briefly in the oil. Add the tomato paste, garlic and sambal and stir-fry for a minute. Add the trassi, the maggi cube, the sugar and the tomato. Mix everything well and let it simmer for 5 minutes. Then add the mackerel and mix everything well. Stir in the celery. Taste and add salt and/or pepper to taste.
***In between, put the sugar snaps in a small layer of water with some salt and a teaspoon of Greensweet Erythritol sugar. Bring to a boil and cook for 3 minutes.
Scoop the mackerel onto a plate, drain the carrots and sugar snap peas and toss in, add the fries and, if desired, French fries sauce.
Enjoy your meal! (If you eat this total as a dish as described, with two people, the complete dish is 9 points per person.
Source and photos: Sandra Kemna