Crispy-skinned mackerel with Asian-inspired dressing

INGREDIENTS

• 1 mug basmati rice
• sea salt
• freshly ground black pepper
• 4 x 170 g mackerel, from
• , ask your fishmonger, skin on, butterflied and pin-boned
• 1 lemon
• 1 spring onion, trimmed and finely sliced
• 2 sprigs of fresh coriander, leaves picked and chopped
• 2 sprigs of fresh mint, leaves picked
• 1 fresh red chilli, finely sliced, optional
• 1 clove garlic, peeled
• 1 cm piece fresh ginger
• 1 spring onion, trimmed
• 1 fresh red chilli
• 2 limes
• 2 sprigs of coriander, leaves picked
• 4 tablespoons sesame oil
• 4 tablespoons soy sauce
• 2 teaspoons runny honey
• extra virgin olive oil