japanese pickled mackerel
Fish tales
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Japanese pickled mackerel

Recipe (starter)

Konnichi wa! This wonderful Japanese pickled mackerel dish is easy to make yourself! Perfect to start with or for some finger food.

  • 1

    Start making the base of the marinade, which is made of soy and citrus. Add the soy sauce, lime juice, vinegar, mirin and dashi stock in a bowl.

  • 2

    Cut the chili in half and take out the seeds. Chop the chili into small pieces. Add these to the bowl with the marinade.

  • 3

    Peel the ginger and slice it fine. Add this to the bowl with the marinade too and give it some time to have it properly and nicely infused.

  • 4

    Thinly slice the red onion. Add the juice of 3 limes on a flat plate and arrange the onion slices on it.

  • 5

    Roast the sesame seeds in a dry pan until these are golden brown.

  • 6

    Slice the mackerel thinly starting from the tale side. Add all the slices of mackerel on a plate and add the marinade. Let it infuse for 2-3 minutes.

  • 7

    Add the pickled red onions on top together with the sesame seeds.

  • 8

    Finish the recipe by garnishing it with thinly sliced spring onion and some grated lime zest. Enjoy!

Ingredients

  • - 200 ml. soy sauce

  • - 8 limes

  • - 50 ml. rice vinegar

  • - 50 ml. mirin

  • - 50 ml. dashi stock

  • - 1 chili

  • - 2 cm. root ginger

  • - 2 red onions

  • - 2 tbsp. sesame seeds

  • - 300 g. mackerel fillet

  • - 1 spring onion

  • - salt and pepper

  • 20 min
  • 4 persons