By Jill Lightner
Photos by Amy Johnson Photography
Reverend Nat’s Deliverance Ginger Tonic isn’t much like other ginger ciders—there’s lime, lemongrass and a delicate touch of quinine along with the spicy, crisp ginger. Its complexity and brightness is the perfect foil for this salty-sweet sauce and simply prepared fish.
Grilled Mackerel with Napa Cabbage
Recipe by Earl Ninsom of Paadee and Langbaan, Portland, OR
Serves 4
2 cups water
1 cup soy sauce
¾ cup sugar
¼ cup mirin rice wine
4 mackerels, skin on, filleted and deboned
Salt and pepper, to taste
1 teaspoon minced garlic
3 tablespoons soybean oil, divided
4 cups coarsely chopped Napa cabbage
2 scallions, sliced for garnish
Fresh cilantro, for garnish
In a medium saucepan, combine water, soy sauce, sugar and rice wine. Over medium heat, stir until the sugar dissolves, then bring to a boil for about 1 minute. Cover and remove from heat.
Preheat a skillet over high heat and add 1 tablespoon of soybean oil. Generously season the fillets with salt and pepper. Place on the skillet skin-side down for 3 minutes, then flip to finish cooking. The fish will be opaque white and gently flake apart when pressed with a knife blade. Remove from heat.
In a wok set over high heat, stir-fry the garlic, soybean oil and chopped cabbage until smoking hot and slightly charred on the edges. Divide the cabbage between the four plates and top each plate with 2 mackerel fillets, the sweetened soy sauce, sliced scallions and fresh cilantro.
