Kimchi stew and mackerel salad are two recipes that include canned mackerel. The mackerel salad requires minimal cooking and is ready in under 15 minutes, whereas the kimchi stew must cook for 30 minutes before it is ready.
To make kimchi stew, peel and cut 1 potato into bite-size pieces. Add the potatoes, 1 1/4 cups of chopped kimchi, 1 chopped onion, 2 minced garlic cloves and 1 chopped green chili pepper to a pot. Stir in 2 to 3 tablespoons of hot pepper paste, and add 1 can of mackerel and 1 cup of water. Boil the stew over medium-high heat for 15 minutes, then mix well and cook over medium-low heat for 15 more minutes. Serve with rice.
To make a mackerel salad, mix 4 tablespoons of olive oil with 1 tablespoon of red wine vinegar, 1 1/2 teaspoons of lemon juice, 1 minced garlic clove, 1 tablespoon of chopped shallot, and salt and pepper to taste. Place 4.4 ounces of chopped canned mackerel, 14 ounces of canned cannellini beans, 1/2 cup of cooked quinoa, 1 to 2 cups of chopped spinach and 1/2 cup of halved cherry tomatoes in a bowl along with 2 tablespoons each of chopped chives and parsley. Add half of the dressing to the salad, and toss to combine, using more dressing if necessary.