favourite rice dishes

This one is a mashup of miso soup and Seychellois bouillon bread – it’s light, brothy and takes no time to come together. Watercress adds so much flavour to the broth as well as packing this meal with loads of nutrients. Mackerel is in season right now, so I would highly recommend using it, but salmon or any other fatty fish will work perfectly (just make sure your fillets are skin-on.)

Light & Brothy Miso-Grilled Fish With Rice

Spring Onion

Watercress

Tahini

Chilli Oil

Mackerel

Fish Stock

Sushi Rice

Red Miso Paste

Heat the grill to high. Thinly slice the spring onions, separating the whites from the greens. Roughly chop the watercress. Combine the tahini and chilli oil in a small bowl, then set aside.

Place the fish fillets onto an oiled baking tray, skin-side up. Grill for 5-10 mins until fully cooked through and the skin goes golden in places. Turn the grill down a little if it’s too hot (every grill works differently, so keep an eye on your fillets).

Meanwhile, pour the fish or dashi stock into a saucepan with the spring onion whites. Place over a medium-high heat and heat through. Reheat the cooked rice.

Add the miso paste to a cup, ladle in a little hot broth and stir together until diluted. Pour the mixture into the saucepan, taste and add more miso, if needed. Stir the watercress through the stock until wilted.

Share the rice between bowls. Ladle the broth over the rice, top with the grilled fish and drizzle over the spicy tahini. Finish with a scattering of spring onion greens.

Very tasty, very easy meal. This has become a go to for me! Delicious and warming, great combination of flavours.

swapped in some tinned mackerel for lunchtime simplicity. great!

A beautiful combination of flavours and textures in this fresh, well balanced dish. I've made enough for tomorrow lunch, too #Winner

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