dinner · dairy-free
Ginger vinegar mackerel with tomatoes
Seared mackerel fillets slipped into a cool dressing of tomato, grated ginger, scallion, rice vinegar and soy. The sharp dressing cuts the richness of the fish.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains wheat, soy and fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the tomatoes, grate the ginger and slice the scallions thinly. Toss them with the rice vinegar and soy sauce in a shallow dish.
-
2
Pat the mackerel dry and check for pin bones. Heat the oil in a skillet over medium-high heat, lay the fillets in skin-side down and press lightly for 15 seconds.
-
3
Cook about 4 minutes, until the skin releases from the pan. Flip and cook until the center reaches 63°C (145°F).
-
4
Slide the hot fillets into the tomato dressing and leave for 3 minutes, then spoon the tomatoes and juices around the fish.
