TODAY’S RECIPE: Miso mackerel rice bowl
SUPER healthy SERVES 2
Ingredients
2 tsp white miso
½ tbsp rice wine vinegar
½ tsp honey
1 tsp soy sauce
½ tsp sesame oil
1 tbsp cold-pressed rapeseed oil
2 leeks, washed/sliced
1 garlic clove, grated
Thumb-sized piece ginger, half grated, half
cut into matchsticks 2 pak choi, shredded
250g pouch wholegrain rice
2 mackerel fillets
½ red chilli, cut into thin strips
Method
1 Mix together 1 tsp miso, the vinegar, honey, soy and sesame oil with 1 tbsp water for dressing. Heat grill to high. Line grill pan with foil.
2 Put 2 tsp oil in frying pan. Tip in leeks and cook over medium heat for 5 minutes until starting to soften. Stir in garlic, grated ginger and remaining miso. Cook until leeks are soft. Add pak choi and rice with 1 tbsp water, breaking up rice with spoon. Cook until pak choi is wilted, then turn heat to low.
3 Drizzle the remaining oil over the mackerel and season. Put the fillets skin-side up on the grill pan and grill for 2-3 minutes until just flaking.
4 Pour dressing into the greens and rice. Mix and divide between two bowls. Put mackerel on top and scatter over the chilli and ginger.