You’ll Need
For the Parcels
4 mackerel fillets, pin-boned
400g freshly cooked long-grain rice
200g white cabbage, finely shredded
4 spring onions, finely sliced
1 red pepper, finely diced
150ml light coconut milk
1 tsp ground allspice
1 tsp dried thyme
1/2 tsp smoked paprika
1/4 Scotch bonnet, finely chopped
1 garlic clove, finely grated
Juice of 1 lime
Sea salt and black pepper
Optional but dangerous
Mango salsa
Extra lime
Hot pepper sauce
Equipment
Four deep double-foil parcels supported in a heatproof tray
Method
Preheat your air fryer to 185°C.
Mix the rice, cabbage, spring onions, pepper, coconut milk, allspice, thyme, paprika, Scotch bonnet and garlic.
Divide the mixture between four double-foil parcels set securely in a tray.
Season the mackerel and lay one fillet skin-side up over each mound of rice.
Squeeze over half the lime juice and seal the parcels tightly.
Air fry for 12 minutes, then open one parcel carefully and check the fish reaches 63°C and flakes cleanly.
If needed, reseal and cook for 2-3 minutes more.
Rest closed for 2 minutes, then open away from your face and finish with the remaining lime.