13 August 2020

Miso Mackerel Poke Bowl

Miso paste is a good staple to keep in the fridge. Not only does it last a long time, it brings depth and flavour to this mackerel dish. Add whatever veg and salad you like – it's a great excuse to use up leftovers.

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Serves

Serves 2

Total Time

30 Minutes

Ingredients

2 portions of plain smoked mackerel

2 tsp of white miso paste

1 tbsp of soy sauce

2 packs of ready cooked jasmine rice

A handful of frozen peas, defrosted in boiling water and drained

1 pak choi, sliced

A handful of sugar snap peas, sliced

1/2 carrot, peeled and grated

1 tbsp of neutral oil, for frying

To garnish

A handful of radishes, grated

A thinly sliced spring onion

A handful of coriander, roughly chopped

For dressing

1 tsp of sesame oil

1 tbsp of rice vinegar

Juice of one lime

Pinch of black and white sesame seeds

Pinch of chilli flakes

Salt and pepper, to taste

Method

Step 1

Preheat the oven to 160°C. Mix the miso and soy sauce together.

Step 2

Put the mackerel skin side down on a piece of foil on a baking tray. Brush it with the miso mixture, then wrap in the foil and put in the oven for 10 minutes.

Step 3

Meanwhile, heat the oil in a frying pan. Add the pak choi and sugar snaps, fry for one minute, then add the rice and drained peas. Fry for two more minutes.

Step 4

Make the dressing by whisking all the ingredients together. Add more of each element depending on taste.

Step 5

Divide the rice between two serving bowls. Add the carrot, radishes, spring onions and coriander, then pour over the dressing.

Step 6

Remove the fish from the oven. Add to the dish and drizzle over any juices.

Recipe coutesy of Seafish, as part of the Sea for Yourself campaign

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