2 whole (or 4 fillets) mackerel
1 tsp oil
4 tbsp white miso
2 tsp golden caster sugar
2 tsp mirin
150 g brown rice
1 ginger cm piece, grated
1 red chilli, seeded and finely chopped
2 spring onions, finely chopped
- If using whole fish, cut the fillets away from the fish and pull out any fine bones you can see. Oil the fillets and lay them skin-side down on tray. Mix the miso, sugar and mirin together and brush the mixture all over the flesh. Leave to marinate while you cook the rice.
- Cook the brown rice. Put the ginger, chilli and spring onion in a small jug and add a little oil. One the rice is cooked tip it into a bowl and stir through the ginger mixture and season well.
- Heat the grill to high and grill the mackerel for about 5 minutes, or until the top browns and the fish cooks through. Serve with the rice.