JAPANESE-STYLE MACKEREL RICE BOWL
This no-fuss fish dish is packed with Asian flavours of sweet, salty teriyaki sauce, garlic and lemon - ready in half an hour
Provided by Katy Greenwood
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Cook the rice following pack instructions, adding the soya beans to the pan for the final 3 mins.
- Meanwhile, mix together the teriyaki sauce, garlic, lemon zest and juice. Heat a non-stick frying pan over a medium-high heat. Brush a little of the teriyaki sauce mixture over the mackerel and sear the fillets, skin-side down, for 1-2 mins. Turn the fish over and add the teriyaki sauce mixture to the pan, bring to a bubble and cook the sauce for 1-2 mins more. The fish will warm through and the sauce will thicken.
- Spoon the rice into bowls, then top each bowl with a mackerel fillet. Spoon over the sauce and sprinkle over the spring onions. Serve with a blob of wasabi paste, if you like.
Nutrition Facts : Calories 742 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 4.7 milligram of sodium
MISO MACKEREL RICE BOWL
A triple whammy for maintaining a healthy gut, this flavour-packed rice bowl contains mackerel, miso and leeks to help keep your digestive system happy
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 526 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.5 milligram of sodium
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