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500 g (1 lb) mackerel fillets
salt
½ cup mild white vinegar
2 tablespoons cold water
2 tablespoons sugar
4 tablespoons grated white radish
4 tablespoons grated carrot
sprigs of watercress or parsley
Dipping Sauce:
1 teaspoon grated fresh ginger
3 tablespoons Japanese soy sauce
2 tablespoons mild white vinegar
1 tablespoon sugar
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Method:
Rub mackerel fillets liberally with salt
and refrigerate about 3 hours or overnight if more convenient.
Remove any bones, rinse off excess salt, then slice fish thinly and
marinate in a mixture of vinegar, water and sugar for about 30
minutes. Arrange fish slices on individual plates, put a
tablespoon each of grated radish and carrot on each plate and garnish
with watercress or parsley. Serve accompanied by small bowls of
dipping sauce and wasabi.
Dipping Sauce:
Combine ginger, soy, vinegar and sugar,
stirring until sugar dissolves.
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