Pickled ginger is a great accompaniment for most types of fresh fish. Plenty of great store bought options are available but as always we made our own. Really easy and keeps in the fridge indefinitely.

4 knobs ginger

2 cups rice vinegar

1 cup white sugar

pinch of salt

Peel the ginger and slice thinly on the mandolin (watch your fingers). Bring a pot of water to a boil and dop your ginger in for about 20 seconds. Strain out the ginger and reserve, this process helps make the ginger too fibrous when it’s pickled. Bring the other ingredients to a boil and pour over the ginger. Store in an airtight container indefinitely.