Miso mackerel with edamame rice

Ingredients

• 1/4 x 240g pack radishes, thinly sliced
• 1 1/2 tbsp rice vinegar
• 1/2 tbsp white miso paste*
• 1/2 tbsp maple syrup
• 1 x 180g pack fresh mackerel fillets
• 1/2 cucumber, cut into small chunks
• 1 x 175g pack ready-to-eat edamame beans
• 1 x 280g pack Veetee White and Brown 50/50 Basmati
• 2 tsp toasted sesame oil
• 1 tsp sesame seeds

Instructions

1. 1

   Preheat the grill to high. Put the radishes in a bowl with 1 tablespoon of rice vinegar and a pinch of salt. Stir to combine and set aside to lightly pickle for at least 20 minutes. Meanwhile, in a separate small bowl, whisk together the miso paste, maple syrup and remaining ½ tablespoon of rice vinegar. Pat dry the mackerel fillets, then brush the flesh side with most of the glaze. Place on to a foil-lined baking tray, skin-side down, and leave to marinate for 15 minutes.

2. 2

   Put the cucumber and edamame beans in a medium bowl. Prepare the rice according to pack instructions, then allow to stand for 2 minutes. Add the rice to the cucumber and edamame, along with the sesame oil and a little seasoning. Stir to combine.

3. 3

   Grill the mackerel fillets for 3 minutes or until just cooked through. Brush with the remaining glaze, then grill for a further 3-5 minutes or until charred and sticky. Divide the rice between two shallow bowls, top with the mackerel and scatter over the sesame seeds. Serve with the drained pickled radishes. *Check your miso paste is gluten-free, if required.