Light & Brothy Miso-Grilled Fish With Rice
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.)
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4
Spring Onion
Watercress
Tahini
Chilli Oil
Mackerel
Fish Stock
Cooked Sushi Rice
Red Miso Paste
Olive Oil
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Notes (8)
L
L N.
a month ago
Really delicious! I didn't have Watercress so replaced with hispi cabbage and spinach and used crispy chilli oil and it turned out great! Definitely making again.
L
L N.
2 months ago
Hi! For the chilli oil should this be regular chilli oil or a crispy chilli oil like Lao gan ma please?
M
Mob
a month ago
·Admin
Hey! We’d recommend crispy chilli oil :)
L
Louise C.
10 months ago
Very tasty, very easy meal. This has become a go to for me! Delicious and warming, great combination of flavours.
C
Claire J.
a year ago
swapped in some tinned mackerel for lunchtime simplicity. great!
A
Andrea F.
a year ago
Yum, delish. Definitely making again.
T
Tina G.
a year ago
Comforting and delicious
D
David C.
a year ago
A beautiful combination of flavours and textures in this fresh, well balanced dish. I've made enough for tomorrow lunch, too #Winner
T
Toby C.
a year ago
Incredible dish. Top notch stuff