Miso Mackerel with Sticky Rice

Rinse and wash rice thoroughly to remove excess starch; this makes the end result sticky rather than sloppy.

Hands-on time 25min. Cooking time about 20min. Serves 4

 300g (11oz) sushi rice

 4tbsp white miso paste

 3tsp caster sugar

 3tsp mirin

 4 skin-on mackerel fillets

 1tbsp sesame seeds

 400g (14oz) pointed spring cabbage, thickly shredded, thick stems removed

 250g (9oz) frozen

edamame beans

 Pink pickled ginger, to serve

1 Wash the rice well in a bowl of cold water, rubbing the grains together with the palms of your hands as if you were polishing them. Drain away any cloudy water and repeat (several times if necessary) until the water remains clear. Drain and put rice into a medium pan. Cover with cold water until it comes 1cm (1/2in) above the rice.

2 Bring to the boil over medium-high heat, stirring occasionally, then reduce to a simmer. Cover with a lid and cook for 8min, until

rice is tender. Remove from heat and leave to steam, covered, for 5min.

3 Meanwhile, preheat grill to high and line a baking tray with foil. Bring a large pan of salted water to the boil.

4 Mix miso with 1tsp sugar and 1tsp mirin. Put fish skin-side down on prepared baking tray, brush with the miso mix and sprinkle over the sesame seeds. Grill for 5min, until cooked and lightly charred on top.

5 Cook cabbage in the boiling water until tender, about 5min, adding the edamame for the final 1min of cooking time. Drain.

6 In a small bowl, mix remaining sugar and mirin with seasoning until sugar dissolves. Gently stir mixture through the rice, together with the cabbage mixture. Divide between 4 bowls and top with the mackerel. Serve with pickled ginger.

PER SERVING 687cals, 34g protein, 26g fat

(5g saturates), 76g carbs (9g total sugars), 8g fibre