Crisp-fried mackerel, fragrant jasmine rice and a fresh sauce of coconut, lime and ginger, gently warmed: a weeknight meal with mellow, spicy and bright flavors.
Mackerel has a pronounced, full flavor and relatively fatty flesh. That makes it a good match for warming spices such as turmeric and black pepper, as well as a sauce with plenty of acidity. Lime juice cuts through the richness without overpowering the fish; ginger gives the coconut milk a gentle bite, while cilantro makes the sauce fresh and herbaceous. Cucumber adds a cool, crunchy contrast. Together with tender rice, it makes a meal with a variety of textures, without needing lots of separate components.
The combination is Malaysian-inspired, but this is a contemporary meal, not a traditional regional dish. Jasmine rice works well thanks to its delicate fragrance and loose, slightly sticky grains; basmati rice is also an option, though the result will be drier and more aromatic. Rinse the rice until the water is less cloudy, and let it rest covered after cooking. This allows the moisture and heat to distribute evenly and keeps the rice light enough to soak up the sauce.
For crispy skin, a hot, dry pan matters more than lots of oil. Pat the skin thoroughly dry and place the fillets skin-side down in a thin layer of oil. Gently press them down for the first moments so the skin stays in contact with the pan. Turn them only once the skin is golden brown and mostly crisp; the second side needs much less time. A thin coating of turmeric browns quickly, so keep the heat moderate and don’t let the spice get too dark. Heat the sauce only until steaming: a hard boil can make it split and dull the freshness of the cilantro.
Use skin-on fillets if possible, and check for any pin bones before frying. No fresh cilantro on hand? A smaller amount of flat-leaf parsley will give a different flavor, but works as a fresh finishing touch. Lemon can replace lime; taste the sauce to see if it needs a little extra acidity. Serve the cucumber cold and slice it just before eating so it stays crunchy. Put the rice, fish and sauce separately on the table if everyone wants to choose their own proportions. Quickly refrigerate leftovers in a sealed container and eat them within two days; reheat the rice and fish thoroughly once.
Rinse the rice in a sieve under cold water until the water is mostly clear. Put the rice, 450 ml water and ¼ tsp salt in a saucepan. Bring to a boil, reduce the heat to low and cook covered for 12 minutes. Remove the pan from the heat and leave the rice covered for another 10 minutes.
Meanwhile, cut the cucumber into thin half-moons. Pat the mackerel fillets dry and check for pin bones. Mix the turmeric, black pepper and remaining ¼ tsp salt, and rub the mixture over the flesh side of the fillets.
Put the coconut milk, ginger, lime zest and 1½ tbsp lime juice in a small saucepan. Warm over low heat, stirring, until the sauce is steaming, but do not let it boil. Remove from the heat and stir in the cilantro.
Heat the oil in a frying pan over medium-high heat. Place the mackerel skin-side down in the pan and fry for 4–5 minutes, until the skin is crisp. Turn the fillets and fry the flesh side for another 1–2 minutes, until the fish is cooked through.
Divide the rice among four plates or bowls. Add the mackerel and cucumber, and spoon the lime-coconut sauce over the top or serve it on the side.
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