This is such a simple dish, but packed full of flavour. It makes great use of mackerel, even for those who are frightened of it. The sauce is addictive, possibly the best use of tahini ever.
- Mackerel-1 large fillet/person
- Sweet Miso 50g
- Mirin 50ml
- Rice wine Vinegar 50ml
- Spinach 500g
- Tahini 3 Tbsp
- Light Soy Sauce 3 Tbsp
- Mirin 1 Tbsp
- Rice Wine Vinegar 1 Tsp
- Sesame seeds 1 Tbsp
- Thai Black Rice 200g
- Mackerel don’t have scales, so cut straight into the skin so that you just nick the flesh. Mix the miso, mirin and rice wine vinegar to a paste. Spread onto the mackerel. This needs minimum 20 minutes, or overnight at most. To cook heat the grill to high. Place on a metal baking tray. Cook for 2-3 minutes until the fish is blackened. The heat of the tray will cook the underside.
- For the rice. Add the rice and plenty of water to a pan. Boil for 20 minutes. Drain the rice and add enough water to cover by one inch now. Add a touch of salt and place on a high simmer for another 20minutes until the rice is cooked and water absorbed.
- For the spinach, blanch first and drain. Squeeze out all the water you can. Take a third of it and puree. Set aside. Make the sauce by mixing the tahini, soy sauce, mirin, rice vinegar and sesame seeds together. Add this to the pureed spinach and fold through the remaining spinach.