Miso mackerel with chilli brown rice
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.
- 2 whole (or 4 fillets) mackerel
- oil
- 4 tbsp white miso
- 2 tsp golden caster sugar
- 2 tsp mirin
- 150g brown rice
- 1cm piece gingergrated
- 1 red chilliseeded and finely chopped
- 2 spring onionsfinely chopped
Nutrition: per serving
- kcal612
- fat23.1g
- carbs75.3g
- fibre3.3g
- protein24.1g
- salt1.7g
Method
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.