Prep time: 35 minutes
Skill level: Easy Peasy
Recipe by: Billingsgate Seafood School
No cooking necessary, this Asian delicacy is a must try.
- 2 mackerel fillets
- Coarse sea salt
- Cider vinegar
For the seaweed
- 100g sea-thong seaweed, soaked and blanched
- Wasabi (to taste)
- 1 tbsp pickled ginger, roughly chopped
- 1 tbsp each toasted sesame seeds and flax seeds
- Rice wine vinegar (to taste)
- Splash of toasted sesame oil
- Finely chopped red chilli to garnish (optional)
- Arrange the mackerel fillets on a plate in a single layer. Sprinkle with salt on the flesh side and skin side. Cover and refrigerate for 15 minutes.
- After 15 minutes, some moisture will appear as ‘beads’ on the surface of the mackerel. Wipe the salt and moisture away and sprinkle with cider vinegar to ensure the fish is well soaked. Arrange the fish skin side down on the plate, and refrigerate for a further 20 minutes.
- Make the seaweed salad. Ensure that the blanched seaweed is completely cold, pat dry on absorbent paper.
- Mix the wasabi, pickled ginger and seeds in a bowl, add rice wine vinegar to taste (probably around 1-2 tbsp). Toss this dressing into the seaweed to lightly coat and spread the seaweed onto a large flat plate.
- Drain the mackerel and cut out any pin-bones. Peel away the tough outer skin of the mackerel (This is easily done from the thicker part of the fillet down to the tail).
- Slice the mackerel fillets into 1 cm slices and arrange over the seaweed. Sprinkle with a little sesame oil and serve.
Recipe courtesy of Fish is the Dish. See more recipes at www.fishisthedish.co.uk