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Sweet Soy Mackerel with Lime Slaw & Steamed Rice |
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| Serves 2 |
Prep 10 mins |
Cooking 25 mins |
Easy |
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+ 30 mins marinade |
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My rating |
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Ingredients |
1 tbsp soy sauce (preferably dark), + extra to serve
1 tbsp mirin
2 mackerel fillets
120g jasmine rice
1/4 white cabbage, thinly sliced
1 lime juiced
thumb-size piece of ginger, finely grated (optional)
2 tbsp sesame seeds, toasted
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Mix the soy with the mirin and pour
into a container or shallow bowl. Add the mackerel fillets
and leave to marinate for 30 mins, turning halfway.
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Put the jasmine rice into a
bowl and top up with cold water. Mix well, then drain and
repeat until the water is no longer cloudy when stirred.
Drain again and tip into a pan with 240ml of cold water
and a pinch of salt. Bring to the boil then turn the heat
to low, put on a lid and cook for 10 mins.
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Toss the cabbage with the lime
juice, ginger if using, and some seasoning, then top with
the sesame seeds.
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Heat the grill to high. Drain
the mackerel from the marinade, put onto a non-stick
baking tray, skin-side up, and grill for 3-4 mins or until
the skin is crisp and blistered. Serve with the slaw, rice
and extra soy sauce, if you like.
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DAILY
DINNERS 
