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

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 526
fat 28g
saturates 5g
carbs 39g
sugars 8g
fibre 11g
protein 26g
salt 1.5g

Ingredients

2 tsp white miso
½ tbsp rice wine vinegar
½ tsp honey
1 tsp low sodium soy sauce
½ tsp sesame oil
1 tbsp cold-pressed rapeseed oil
2 leeks, washed and sliced
1 garlic clove, finely grated
thumb-sized piece ginger, half grated, half cut into matchsticks
2 pak choi, shredded
250g pouch wholegrain rice
2 mackerel fillets
½ red chilli, cut into thin strips

Method

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.