A triple whammy for maintaining a healthy gut, this flavour-packed rice bowl contains mackerel, miso and leeks to help keep your digestive system happy
Prep:10 mins
Serves 2
2 tsp white miso½ tbsp rice wine vinegar½ tsp honey1 tsp low sodium soy sauce½ tsp sesame oil1 tbsp cold-pressed rapeseed oil2 leeks, washed and sliced1 garlic clove, finely gratedthumb-sized piece ginger, half grated, half cut into matchsticks2 pak choi, shredded250g pouch wholegrain rice2 mackerel fillets½ red chilli, cut into thin strips
STEP 1Mix together 1 tsp miso, the vinegar, honey, soy and sesame oil with 1 tbsp water to make a dressing. Heat the grill to high. Line a grill pan with foil.STEP 2Put 2 tsp rapeseed oil in a frying pan. Tip in the leeks and cook over a medium heat for 5 mins until starting to soften. Stir in the garlic, grated ginger and remaining miso. Cook until the leeks are soft. Add the pak choi and rice with 1 tbsp water, breaking up the rice with the back of a spoon. Cook until the pak choi is wilted, then turn the heat down to low.STEP 3Drizzle the remaining oil over the mackerel and season. Put the fillets skin-side up on the grill pan and grill for 2-3 mins until just flaking.STEP 4Pour the dressing into the greens and rice. Mix well and divide between two bowls. Put the mackerel on top and scatter over the chilli and ginger.
