Soy-Glazed Mackerel with Short-Grain Rice

Pan-seared mackerel glazed with soy, mirin, and ginger rests on vinegar-seasoned short-grain rice. As Vinegar Rice at the Wharf remembers, Edo’s 1830s stalls met bay wind and charcoal with fish and rice still shining with vinegar.

Serves 2

Estimate for one serving

• 990 cal
• 17.6g protein
• 55g carbs
• 11.5g fat
• 3.3g fiber

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Ingredients

• 1 cup uncooked short-grain rice
• 2 tbsp rice vinegar
• 2 tsp sugar
• 3/4 tsp salt
• 12 oz mackerel fillets
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp grated fresh ginger
• 3 scallions
• 1 tsp wasabi paste
• 1 tbsp vegetable oil

Instructions

1. 1Cook short-grain rice according to package directions. While hot, gently fold in rice vinegar, sugar, and salt.
2. 2In a small bowl whisk together soy sauce, mirin, and grated ginger to make the glaze.
3. 3Pat mackerel fillets dry and score the skin lightly. Heat vegetable oil in a skillet over medium-high heat and sear fillets skin-side down for 4 minutes until crisp.
4. 4Flip fillets, pour glaze over them, and cook 3 more minutes while basting until the fish is cooked through and glazed. Remove from heat.
5. 5Slice scallions and serve mackerel over the seasoned rice with a small dab of wasabi paste and generous scallion garnish.