MISO MACKEREL POKE BOWL

Miso mackerel poke bowl. This miso mackerel poke recipe will be the envy of all your colleagues and is pretty tasty too!

Prep time: 10 mins
Skill level: Easy
Serves: 2
Course: Lunch

Ingredients

• 2 x 75g smoked mackerel fillets
• 2 tsp white miso paste
• 1 tbsp reduced-salt soy sauce
• 1 tbsp vegetable oil
• 1 pak choi, sliced
• Handful sugar snap peas, sliced
• 250g pack ready-to-heat jasmine rice
• Handful frozen peas, defrosted in boiling water and drained
• 1 small carrot, grated
• Handful of radishes, grated
• Bunch of spring onions, thinly sliced
• Small bunch coriander, roughly chopped

For the dressing

• 1 tsp sesame oil
• 1 tbsp rice vinegar
• Juice of 1 lime
• Pinch each black and white sesame seeds
• Pinch of chili flakes
• Salt and pepper, to taste

The method

1. Preheat the oven to 160⁰C/fan 140⁰C/gas mark 3. Mix the miso and soy sauce together.
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.
3. Meanwhile, heat the oil in a frying pan. Add the pak choi and sugar snap peas, fry for one minute then move to one side of the pan. Add the rice and drained peas to the other side of the pan. Fry for two minutes.
4. Make the dressing by whisking all the ingredients together. Add more of each element depending on taste.
5. Divide the rice and peas between two serving bowls. Add the carrot, radishes, spring onions, coriander, pak choi and sugar snap peas, then pour over the dressing.
6. Remove the fish from the oven. Add to the dish and drizzle over any juices.

Nutritional Information

per servings

• Calories 563kcal
• Fat 8g
• Saturates 9g
• Carbs 4g
• Sugars 5g
• Fibre 7g
• Protein 5g
• Salt 4g

Source