Seared mackerel bowl with brown rice and pickled cucumber

Ingredients

For 1 serving

• Brown rice65 g
• Mackerel120 g
• Cucumber120 g
• Rice vinegar2 tablespoons
• Radishes40 g
• Spinach40 g
• Soy sauce10 ml
• Ginger3 g
• Sesame seeds4 g

Contains: gluten, soy, fish, sesame

In season: April – September

Method

1. Rinse the brown rice, add it to a pan of boiling water and cook over medium heat for 35–40 minutes, until tender but firm; drain.
2. Meanwhile wash the cucumber, slice it very thinly and leave it to marinate in the rice vinegar for 15 minutes, stirring now and then.
3. Peel and grate the ginger and mix it with the soy sauce. Wash the spinach and radishes and slice the radishes thinly.
4. Pat the mackerel fillets dry with kitchen paper and check for bones. Heat a non-stick pan over medium-high heat and cook them skin side down for 4 minutes, until the skin is crisp, then turn them for 1 minute, until the flesh is opaque.
5. Off the heat, pour the ginger soy over the mackerel and let it sizzle in the hot pan.
6. Assemble the bowl with the spinach at the bottom, then the rice, the drained cucumber, the radishes and the mackerel with its pan juices, and finish with the sesame seeds.