Konnichi wa! This wonderful Japanese pickled mackerel dish is easy to make yourself! Perfect to start with or for some finger food.
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.
Cut the chili in half and take out the seeds. Chop the chili into small pieces. Add these to the bowl with the marinade.
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.
Thinly slice the red onion. Add the juice of 3 limes on a flat plate and arrange the onion slices on it.
Roast the sesame seeds in a dry pan until these are golden brown.
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.
Add the pickled red onions on top together with the sesame seeds.
Finish the recipe by garnishing it with thinly sliced spring onion and some grated lime zest. Enjoy!
- 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