Gochujang baked mackerel with rice and spinach

Ingredients

For 1 serving

• Mackerel140 g
• Gochujang1 teaspoon
• Mirin1 teaspoon
• Soy sauce1 teaspoon
• White rice65 g
• Spinach150 g
• Garlic1 clove
• Sesame oil1 teaspoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, soy, fish, sesame,

Method

1. Heat the oven to 210 °C (conventional). Rinse the rice, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile mix the gochujang, mirin and soy sauce in a small bowl; pat the mackerel fillets dry with kitchen paper and brush the flesh side with the sauce.
3. Lay the mackerel on a lined baking tray, skin side down, and bake at 210 °C for 12 minutes, until the flesh is opaque and the glaze lightly caramelised.
4. Meanwhile wash the spinach, peel and slice the garlic; toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
5. Heat the sesame oil in a frying pan over medium heat, fry the garlic for 30 seconds, then add the spinach and stir-fry for 2 minutes, until wilted.
6. Serve the mackerel with the rice and spinach, sprinkled with sesame.