Steamed Atlantic Mackerel with Ginger, Garlic, and Wilted Swiss Chard

Rinse the pearled barley under cold water until clear. Combine in a small pot with 150ml water, bring to a boil, then reduce heat to low and cover. Simmer for 25-30 minutes until tender and chewy; fluff with a fork.

Prepare the mackerel by patting it dry. Score the skin lightly with a sharp knife.

Arrange the fish on a heat-proof plate. Top evenly with the grated ginger and minced garlic.

Set up a steamer basket over a pot of boiling water. Place the plate inside, cover, and steam for 8-10 minutes, or until the mackerel is opaque and flakes easily with a fork.

While the fish steams, quickly wilt the rainbow chard in a separate pan with a splash of water, just until the stems are tender and the leaves are vibrant.

To plate, create a bed of fluffy barley, place the mackerel on top, and surround with the wilted chard. Spoon any aromatic steaming juices from the plate over the fish. Serve immediately.