Miso Mackerel with Garlic Rice & Popeye Spinach

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Step 1

Cook the rice in boiling water according to the pack instructions, then drain and rinse under cold water until cool.

Step 2

Cut the salad onions and ginger into matchsticks.

Step 3

Meanwhile, bring a large pan of water to the boil with the salt.

Step 4

Toast the sesame seeds in a dry frying pan for 1-2 minutes until light golden and fragrant. Tip onto a plate to cool.

Step 5

Add the spinach to the large pan and blanch for 1-2 minutes. Drain, run under cold water and drain again and leave to cool.

Step 6

Transfer the cooled sesame seeds to a food processor and whizz into a fine powder.

Step 7

Put the sesame powder in a serving bowl with 3/7ths of the sugar and 3/5ths of the soy sauce. Mix well.

Step 8

When cool, squeeze the excess water out of the spinach, and toss in the sesame dressing.

Step 9

Score the skin of each mackerel fillet three times on the diagonal, then pat dry with kitchen paper.

Step 10

Bring the mackerel water to the boil in a wide sauté or frying pan. Stir in half of the sliced salad onions, the ginger, 6/7ths of the sake, the mirin, the remaining sugar and the remaining soy sauce.

Step 11

Turn the heat down to a gentle simmer, then lower the mackerel in skin-side up. Simmer for 3 minutes, until the colour of the mackerel changes, then cover with a lid and simmer gently over a low heat for another 5 minutes.

Step 12

Put the oil, butter and garlic in a large, cold frying pan, then stir fry over a low heat for 5 minutes until the garlic is fragrant and begins to brown slightly. Add the cooled rice and remaining sake. Season and stir well over a medium heat until the rice is piping hot.

Step 13

Meanwhile, dissolve the miso in a small bowl with the extra water. Whisk with a fork to dissolve, then pour over the broth in the pan, shaking to combine, and cover again. Simmer for a final 10 minutes over a low-medium heat, until the fish is opaque and cooked through.

Step 14

To serve, portion out the piping hot rice and scatted with seaweed. Toss the spinach in the sesame dressing and divide between the plates. Top with the mackerel portions, and scatter with the remaining salad onions.