Japanese pickled mackerel

  • 4 persons
  • cooking time:20 min
  • difficulty


  • 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

How to prepare

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!

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