Miso mackerel with edamame rice
Prep time: 20 minsTotal time: 
Miso mackerel with edamame rice
Summer is the best time of year to eat fresh, oil-rich mackerel. Glazing then cooking it under the grill is a speedy method and turns it sticky and charred
Prep time: 20 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- ¼ x 240g pack radishes, thinly sliced
- 1½ tbsp rice vinegar
- ½ tbsp white miso paste*
- ½ tbsp maple syrup
- 1 x 180g pack fresh mackerel fillets
- ½ 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
Step by step
-
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.
-
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.
-
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.
