Grilled Mackerel with rice salad

Serves: 4

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Total Time: 40

Prep Time: 20

Cook Time: 20

• 4 small fillets mackerel, butterflied
• 250g/9oz Japanese rice (we used Clearspring Organic Sushi Rice, £1.99 for 500g from Waitrose)
• 125g/4oz frozen soya beans
• 2 tablespoon(s) sesame oil
• 1 bunch(es) spring onions, trimmed and sliced
• 1 large carrot, grated
• 25g/1oz sesame seeds
• wedges lemon, to serve
• For marinade
• 1 tablespoon(s) grated ginger
• 1 clove(s) garlic, grated
• 3 tablespoon(s) soy sauce
• juice 1 lemon
• 2 tablespoon(s) vegetable oil

Method

1. Put mackerel in a shallow bowl and pour over marinade ingredients. Cover and place in fridge for 1 hr.
2. Preheat grill to high. Cook rice as per pack instructions, adding soy beans 3 mins before end of cooking. While rice is cooking, put mackerel, skin side up, onto a baking sheet covered with tin foil and grill for 4 mins. Turn over, pour over any remaining marinade, season with a little salt and pepper, and grill for 4 mins more, or till golden.
3. Drain rice and beans then toss with remaining salad ingredients and season. Serve with mackerel and lemon wedges to squeeze over.

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