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Nutrition: per serving

  • kcal658
  • fat35g
  • saturates7g
  • carbs40g
  • sugars8g
  • fibre7g
  • protein38g
  • salt1.4g

Method

  • step 1

    Put the sake, mirin, miso, palm sugar and soy in a saucepan and bring to the boil. Add the ginger and return to the boil.

  • step 2

    Place the mackerel in a single layer in the saucepan, cover and reduce to a simmer. Cook on a low heat for 5-10 mins, then remove the mackerel and ginger, and taste the broth. If it’s a bit strong, dilute with 50-100ml water.

  • step 3

    Cook the grains following pack instructions. Tip the peas into a bowl, cover with boiling water, allow to sit for 30 secs, then drain. Spoon the grains into four deep bowls, then spoon about 2 tbsp of the broth into each (you’ll have some left over). Top with the mackerel and ginger, a handful of watercress, the peas, courgette and a scattering of sesame seeds.

Recipe from Good Food magazine, March 2017

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