100g jasmine rice
4 scallions, sliced green ends only
1 red pepper, deseeded and diced
For the marinade
1 tbsp gluten free soy sauce
juice 1 lime
small piece fresh ginger, grated
1 tsp garlic infused oil
1 tbsp golden syrup
To make the marinade, mix all the ingredients together and pour over the mackerel.
Cover and chill for 30 mins.
Heat grill and put the mackerel, skin-side up, on a baking sheet lined with foil.
Grill for 5 mins, then turn and baste with remaining marinade. Grill for 5 mins more.
Cook the rice following pack instructions, then drain and toss with the scallions and pepper.
Serve with the mackerel.
Recipe adapted from: Good Food