Miso mackerel with chilli brown rice

Miso mackerel with chilli brown rice

  • serves 2
  • A little effort

Quick Japanese-style recipe for mackerel. Grilling is an easy way to cook oily fish and the miso-mirin marinade takes minutes to make. Serve with brown rice.



  • mackerel 2 whole (or 4 fillets)
  • oil
  • white miso 4 tbsp
  • golden caster sugar 2 tsp
  • mirin 2 tsp
  • brown rice 150g
  • ginger 1cm piece, grated
  • red chilli 1, seeded and finely chopped
  • spring onions 2, finely chopped


  • Step 1

    If using whole fish, cut the fillets away from the fish and pull out any fine bones you can see. Oil the fillets and lay them skin-side down on tray. Mix the miso, sugar and mirin together and brush the mixture all over the flesh. Leave to marinate while you cook the rice.

  • Step 2

    Cook the brown rice. Put the ginger, chilli and spring onion in a small jug and add a little oil. Once the rice is cooked tip it into a bowl and stir through the ginger mixture and season well.

  • Step 3

    Heat the grill to high and grill the mackerel for about 5 minutes, or until the top browns and the fish cooks through. Serve with the rice.

Nutritional Information

  • Kcals 612
  • Fat 23.1g
  • Carbs 75.3g
  • Fibre 3.3g
  • Protein 24.1g
  • Salt 1.7g