Grilled mackerel with rice, grated daikon and lemon

Ingredients

For 1 serving

• Mackerel150 g
• White rice70 g
• Daikon radish80 g
• Spinach120 g
• Tamari2 teaspoons
• Lemon0.3
• Saltto taste

Contains: soy, fish

Method

1. Salt the mackerel on both sides and leave it for 10 minutes: the salt draws out moisture and makes the skin crisper. Meanwhile, heat the oven grill to maximum (about 250 °C).
2. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
3. Pat the mackerel dry with kitchen paper, place it on a lined tray and cook under the grill for 5–6 minutes per side, until the skin is crisp and golden and the flesh comes away from the bone.
4. Meanwhile, peel the daikon and grate it finely, then squeeze it lightly. Bring a small pan of water to the boil, blanch the washed spinach for 1 minute until wilted, squeeze it and dress with the tamari.
5. Serve the mackerel with the rice, grated daikon, spinach and a wedge of lemon to squeeze over.