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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
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!