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Canned Mackerel Rice Bowl With Bok Choy & Peanut Sauce

This Asian-Inspired rice bowl combines canned mackerel with ginger garlic bok choy, and is drizzled with peanut sauce for a delicious and nutritionally-balanced meal.
Cuisine Asian
Diet Gluten Free, Low Lactose
Keyword bok choy, fish, mackerel, omega 3, peanut, rice bowl
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2


  • 1/2 cup brown rice
  • 1 cup water
  • Approx. 10 pieces baby bok choy
  • 2 cloves garlic, minced
  • 1 tbsp ginger, minced (use a knob about size of tip of thumb to first knuckle)
  • 1 can Gold Seal's Canned Mackerel in Olive Oil

Peanut sauce:

  • 2 tbsp creamy peanut butter
  • 2 tsp tamari
  • 2 tsp rice vinegar
  • 1/2 tsp garlic powder (or freshly minced)
  • 1/2 tsp ground ginger (or freshly minced)
  • Approx. 2 tbsp water (or more to consistency)


  • Cook brown rice according to package directions.
  • Mince garlic and ginger for the bok choy. Set aside.
  • Prepare bok choy by washing and slicing into halves. Set aside.
  • In a small bowl, add all peanut sauce ingredients together. Mix well, adding 1 Tbsp at a time of water to get to the perfect sauce-like consistency. I used about 2 Tbsps! Set aside.
  • Heat a pan to medium heat, and add cooking oil of choice (I like avocado oil spray). Sauté minced garlic and ginger for a couple minutes.
  • Add sliced bok choy to the pan, and cook with ginger and garlic for approx. 5 minutes, mixing frequently. Once done, cover and remove from heat.
  • Once rice is fully cooked, spoon 1/2-1/3 cup portions to serving bowl. Top with half the bok choy, 1/2 the can of mackerel, and drizzle with peanut sauce. Stir together and enjoy immediately!