Miso mackerel rice bowl

• white miso↗2 tsp tsp
• rice wine vinegar↗½ tbsp tbsp
• honey↗½ tsp tsp
• low sodium soy sauce↗1 tsp tsp
• sesame oil↗½ tsp tsp
• cold-pressed rapeseed oil↗1 tbsp tbsp
• leeks↗2

  washed and sliced

• garlic clove↗1

  finely grated

• ginger↗thumb-sized piece

  half grated, half cut into matchsticks

• pak choi↗2

  shredded

• wholegrain rice↗250g pouch g

  pouch 250g

• mackerel fillets↗2
• red chilli↗½

  cut into thin strips

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 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 mins until just flaking.

4. 4

   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.