Pan-Seared Mackerel over Ginger Rice

Crisp pan-seared mackerel rests on warm ginger rice brightened with vinegar, soy, and scallions. It echoes Vinegar Rice Before Dusk, when Edo canal stalls trusted haste and vinegared rice in place of any icebox.

Serves 2

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Ingredients

• 1.5 cups short-grain rice
• 2 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• 0.5 tsp salt
• 2 tbsp fresh ginger
• 12 oz mackerel fillets
• 3 tbsp soy sauce
• 4 scallions
• 3 tbsp pickled ginger

Instructions

1. 1Cook rice in water with half the grated ginger until tender, then season while warm with rice vinegar, sugar, and salt.
2. 2Pat mackerel fillets dry and season with salt.
3. 3Heat a skillet over medium-high and pan-sear mackerel skin-side down until golden and crisp, then turn and finish cooking.
4. 4Slice scallions and remaining ginger into thin matchsticks.
5. 5Spoon ginger rice into bowls, top with seared mackerel, and finish with soy sauce, scallions, ginger, and pickled ginger.