Chopped Horse Mackerel with Miso and Ginger
A local dish made by chopping up fresh horse mackerel, seasonings and miso together until smooth. It makes an excellent appetizer.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2)
- 6 fillets horse mackerel (sashimi grade) (180 g)Note
Filleted with the skin and bones removed.
- 5 cm Japanese leek
- 1 tsp ginger (grated)
- 1 1/2 tbsp miso
- 8 shiso leaves
Cut the leek lengthwise into quarters and then into thin slices. You're going to chop them up with the fish, so there's no need to mince them.
Pat the six fillets dry with a paper towel. Place the fillets one on top of the other to make three double stacks; cut into 1 cm slices.
Chop the fish into 1 cm cubes. Cover with the leek, ginger and miso and keep chopping all the ingredients together.
Turn the mixture over every now and then with your knife and continue chopping until the miso is thoroughly mixed into the fish and the texture is to your liking.
Line a dish with shiso leaves and place the chopped fish on top.