Chingensai and Mackerel Can Ajillo

Name: Chingensai and Mackerel Can Ajillo
Total time: 15 min
Yield: 2 Portions
Ingredients: 🐟 1 can (190g) mackerel in water; 1 stalk (100g) chingensai; 🧄 1 clove garlic; 🧂 1/3 tsp salt; 1/3 tsp sliced chili; 150cc olive oil

Coût $8, économiser $12

Source: Recommended by CookPal

15 Min
2 Portions
$8

Chingensai and Mackerel Can Ajillo

Coût $8, économiser $12

Source: Recommended by CookPal

15 Min
2 Portions
$8

INGRÉDIENTS

Fish
- 🐟 1 can (190g) mackerel in water
Vegetables
- 1 stalk (100g) chingensai
Spices
- 🧄 1 clove garlic
- 🧂 1/3 tsp salt
- 1/3 tsp sliced chili
Oil
- 150cc olive oil

ÉTAPES

Cut the chingensai into 3cm pieces. Slice the root into manageable sections. Halve the garlic lengthwise, remove the core, and crush with the side of a knife.

Heat olive oil, garlic, salt, and chili in a pot over low heat until fragrant. Add the mackerel can and chingensai, then simmer over medium heat for 3–5 minutes.

NUTRIMENTS

Par portion

🔥

350

Calories

25g
Protéines
5g
Glucides
30g
Graisses

💡 Astuces

Serve with crusty bread for a complete meal.You can substitute chingensai with spinach or kale for a different flavor profile.Use fresh chili for a spicier kick.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.