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