Soy and Ginger Mackerel with Rice and Cucumber
Makes 1 serving

INGREDIENTS
150 g Mackerel fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
1 tbsp (15 g) Tamari
1 tsp (4 g) Sugar
120 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.)
80 g Cucumber
20 g Spring onion
4 g Sesame seeds
A thumb, grated Fresh ginger
A splash Rice vinegar

METHOD
1. Mix the tamari, sugar and ginger and pour it over the mackerel in a shallow dish. Leave it for twenty minutes, turning once.
2. Slice the cucumber thinly, toss it with the vinegar and a pinch of salt, and leave it alongside.
3. Lift the fish out of the marinade and grill it skin-side up under a hot grill for six minutes, brushing with the leftover marinade halfway.
4. Serve with the rice, the cucumber, the spring onion sliced fine and the sesame seeds over the fish.

Contains fish, soya and sesame.

RECIPE NOTES
Saba no shioyaki is the Japanese dish this leans on, with a marinade in place of plain salt. Tamari rather than soy keeps gluten out.
The sugar is one teaspoon and it is what makes the skin lacquer under the grill. Leaving it out saves 16 kcal and the glaze.

Full recipe: https://www.getfuel8.com/recipes/soy-ginger-mackerel-rice-cucumber
