Welcome to Rice Cookers 101! Today, I will be sharing with you a delicious and easy-to-make Filipino recipe for Mackeral Rice. This dish is a wonderful combination of tender mackerel flakes, aromatic rice, and flavorful seasonings that are sure to satisfy your taste buds. Using a rice cooker not only simplifies the cooking process, but it also ensures perfectly cooked rice every time. So, let’s get cooking and delight in the savory flavors of this classic Filipino dish! We’ve made this filipino mackeral rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

filipino mackeral rice ingredients


  • 1 cup uncooked rice
  • 2 cups water
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 tbsp. oil
  • 2 cans mackerel in tomato sauce, drained and flaked
  • 1/4 cup green peas
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 cup soy sauce
  • 2 tbsp. oyster sauce
  • salt and pepper to taste


  1. Wash the rice thoroughly and drain.
  2. In a pot, heat oil over medium heat. Add onion and garlic and sauté until fragrant.
  3. Add the flaked mackerel and cook for 5 minutes.
  4. Add the green peas and diced red and green bell peppers. Stir for a minute then add soy sauce and oyster sauce. Mix everything until well combined.
  5. Add the rice and water to the pot. Stir everything together then season with salt and pepper to taste.
  6. Bring to a boil. Once boiling, cover the pot and reduce the heat to low. Let it simmer for 20-25 minutes or until the rice is fully cooked.
  7. Once cooked, fluff the rice with a fork and serve hot. Enjoy your delicious Filipino Mackerel Rice!

filipino mackeral rice

How long does filipino mackeral rice last in the fridge?

Filipino mackerel rice can be stored in the refrigerator for up to three to four days after cooking. To properly store it, make sure to place it in an airtight container to prevent moisture from entering and spoiling the food. Additionally, it is important to refrigerate the cooked rice within two hours of cooking to avoid bacterial growth. Before consuming your pre-cooked mackerel rice, it is recommended to reheat the food thoroughly to an internal temperature of 165°F (73.9°C) to ensure food safety. If you are not planning on consuming the cooked mackerel rice within four days, it is best to freeze it to extend its shelf life.

Click the banner below to find more of our favorite rice cookers!


Low calorie filipino mackeral rice recipe substitutions

To make this recipe lower calorie, some substitutions can be made. Instead of using oil, one can use non-stick cooking spray or a small amount of vegetable broth for sautéing onions and garlic. Brown rice can also be used in place of white rice for added fiber. Canned mackerel in water or brine can be used instead of mackerel in tomato sauce to reduce the sodium and added sugars in the recipe. The amount of peas and bell peppers can be increased to add more vegetables to the recipe while lowering the calorie density. Finally, reducing the amount of soy sauce and oyster sauce or using low-sodium varieties can also lower the sodium content and overall calorie count of the dish. By making these substitutions, the recipe can be made lower calorie while still maintaining flavor and nutrition.

What to serve with a filipino mackeral rice?

Filipino mackerel rice, also known as sinangag na bangus, is a delicious meal that can be complemented with a variety of side dishes. Some traditional Filipino sides to serve with this dish include sliced fresh tomatoes, scrambled or fried eggs, and vinegar or soy sauce for dipping. In addition, a fresh green salad or sautéed vegetables like bok choy or broccoli can add some extra nutrition and flavor. With its savory and slightly salty taste, Filipino mackerel rice pairs well with a variety of sides and makes for a satisfying and hearty meal.

Whats the best sauce for a filipino mackeral rice?

The best sauce for Filipino mackerel rice is vinegar and fish sauce mixture. Start by mixing vinegar, fish sauce, chopped garlic, chopped onions, and a pinch of sugar in a bowl. Then pour the sauce over the steamed mackerel, and add some sliced tomatoes and onions on top. This classic Filipino sauce gives a tangy and savory flavor that complements the rich taste of the mackerel and the fragrant aroma of the rice. It’s a perfect sauce that adds distinction and zest to this dish, and it is popular among Filipinos.

Filipino mackeral rice health benefits

Filipino mackerel rice can offer several health benefits. Mackerel is an excellent source of omega-3 fatty acids, which can reduce the risk of heart disease, cognitive decline, and inflammation. Additionally, the dish often includes brown rice, which is a whole grain rich in fiber, vitamins, and minerals. However, the recipe may also contain added sodium from soy sauce or other seasonings, which can be a concern for individuals with high blood pressure or heart disease. To make a healthier version, consider using low-sodium soy sauce or tamari, reducing the amount of added salt, and incorporating more vegetables such as steamed bok choy or snow peas.

Click the banner below to find more of our favorite rice cookers!