Ingredients
1 mug of basmati rice
4 x 170g mackerel, from sustainable sources, ask your fishmonger, skin on, butterflied and pin-boned
1 lemon
1 spring onion
2 sprigs of fresh coriander
2 sprigs of fresh mint
optional: 1 fresh red chilli
SAUCE
1 clove of garlic
1cm piece fresh ginger
1 spring onion
1 fresh red chilli
2 limes
2 sprigs of coriander
4 teaspoons sesame oil
4 tablespoons soy sauce
2 teaspoons runny honey
extra virgin olive oil
Method
- Put a griddle pan on a high heat to heat up.
- Place the rice in a pan with 2 mugs of boiling water and a pinch of sea salt. Bring to the boil on a high heat, then turn the heat down to low, cover and leave for 7 to 8 minutes.
- Once screaming hot, add the mackerel to the griddle skin-side down, using a fish slice to press down on the fish. Season with a pinch of salt and black pepper and finely grate over the lemon zest. Reduce to a medium-high heat and cook for about 8 minutes in total – you may need to work in batches.
- Meanwhile, make your sauce. Peel the garlic and ginger and trim the spring onion. Use a fine grater to carefully grate the garlic, ginger, spring onion and chilli into a small bowl. Grate in the lime zest and mix well.
- Tear in the coriander leaves, add the sesame oil, soy sauce, honey and squeeze in the lime juice. Finish with a good lug of extra virgin olive oil, then have a taste – you want to have a balance between sweet, sour, heat and fragrance.
- Check the mackerel, they should be lovely and dark on the skin side so carefully flip them over to finish cooking for a final few seconds. Check your rice; all of the water should have been absorbed.
- Divide the rice between serving plates, top each portion with mackerel, then drizzle over some the sauce.
- Trim and finely slice the spring onion and pick the corander and mint leaves and finely slice the chilli (if using), then scatter over the top to finish.
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