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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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