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!