- 2 tsp white miso
- ½ tbsp rice wine vinegar
- ½ tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 tsp low sodium soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- ½ tsp sesame oil
- 1 tbsp cold-pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 leeks, washed and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 garlic clove, finely grated
- thumb-sized piece ginger, half grated, half cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 pak choi, shredded
This member of the cabbage family has a number of different names, including…
- 250g pouch wholegrain rice
- 2 mackerel fillets
- ½ red chilli, cut into thin strips
Mix together 1 tsp miso, the vinegar, honey, soy and sesame oil with 1 tbsp water to make a dressing. Heat the grill to high. Line a grill pan with foil.
Put 2 tsp rapeseed oil in a frying pan. Tip in the leeks and cook over a medium heat for 5 mins until starting to soften. Stir in the garlic, grated ginger and remaining miso. Cook until the leeks are soft. Add the pak choi and rice with 1 tbsp water, breaking up the rice with the back of a spoon. Cook until the pak choi is wilted, then turn the heat down to low.
Drizzle the remaining oil over the mackerel and season. Put the fillets skin-side up on the grill pan and grill for 2-3 mins until just flaking.
Pour the dressing into the greens and rice. Mix well and divide between two bowls. Put the mackerel on top and scatter over the chilli and ginger.