soy sauce, reduced salt
orange juice (freshly squeezed)
mackerel fillets (fresh) (120g cooked)
4 x 150g
cucumber, peeled and deseeded (200g prepped weight)
brown rice (cooked weight)
edamame beans, lightly boiled
sesame seeds, lightly toasted
Preheat oven to 180C.
Cook the rice and allow to cool.
Make the dressing.
Cut the cucumber on the bias, place in a bowl and pour over half the dressing, marinade for 30 mins.
Line a baking tray with parchment and place the fish skin side down.
Whisk the miso paste, soy sauce, orange juice, garlic and honey and spread over the mackerel fillets.
Bake the fish for 8-10 minutes, till firm to the touch. Turn over and blow torch till lightly charred. Cool.
Assemble and place the dressing in a 1oz pot.
Per 403g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.