Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- Ingredients (Serves 4)
- * 2 mackerel fillets
< for the marinade >
* 1 cup/200ml vinegar
* 1-1/2 tbsp sugar
* 1/2 tsp light soy sauce
1 Remove any bones from the mackerel and sprinkle 1 tablespoon of salt on each side of the fillet. Sprinkle less salt on the thin flesh and more salt on the thicker flesh.Put the fillets, skin side up, on a wire rack and let it stand for about 2 hours in the refrigerator.Rinse it with water to get rid of the salt and wipe the fillets thoroughly.
2 Combine the vinegar, sugar and light soy sauce in a shallow dish or a tray. Soak the mackerel fillets in the marinade for about 30 minutes, turning them occasionally.
3 Carefully remove the transparent membrane from the fish skin and discard it. It's easier to remove it from the head to the tail.Cut the fillets into easy-to-eat pieces. Serve with Sudachi citrus, wasabi and soy sauce.