Pan-Seared Mackerel with Ginger-Soy Glaze, Quick Cucumber Pickles, and Sesame Rice

Pan-seared mackerel wears a bright ginger-soy glaze beside quick cucumber pickles and sesame rice. In the spirit of Soba Steam After Curfew, it recalls Edo firemen eating once the buckets hung quiet after a ward blaze.

Serves 2

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Ingredients

• 1 cup short-grain white rice
• 1 1/4 cups water
• 2 tbsp toasted sesame seeds
• 12 oz mackerel fillets
• 2 tbsp fresh ginger
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tsp sugar
• 1 English cucumber
• 3 tbsp rice vinegar
• 2 scallions

Instructions

1. 1Cook the rice in water until tender, then stir in the toasted sesame seeds and keep warm.
2. 2Slice the cucumber into thin rounds, toss with rice vinegar and salt, and let sit for 15 minutes to quick-pickle.
3. 3Pat the mackerel fillets dry and sear skin-side down in a hot nonstick pan for 3 minutes until crisp, then flip and cook 2 more minutes; remove and set aside.
4. 4In the same pan add grated ginger, soy sauce, mirin, and sugar; simmer 1 minute until slightly thickened to create the glaze.
5. 5Return the mackerel to the pan, spoon the glaze over the fillets, and warm through for 30 seconds; serve over the sesame rice with the drained cucumber pickles and sliced scallions.