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Ingredients
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Fish Preparation
Garnish
Method
Fish Preparation
- 1
Prepare the Fish
Clean the Norwegian mackerel under cold running water and remove any innards. Pat the fish dry with paper towels.
- 2
Salt and Sugar Cure
In a small bowl, mix sea salt and sugar. Rub this mixture generously over the mackerel, inside and out. Place the fish in a container and cover with plastic wrap. Refrigerate for 24 hours.
- 3
Create Pickling Solution
In a saucepan, combine rice vinegar, water, and sake. Heat the mixture over medium heat until it just starts to simmer, then remove from heat and let it cool.
- 4
Pickle the Fish
After 24 hours of curing, remove the mackerel from the refrigerator. Rinse off the salt and sugar mixture under cold water. Pat dry and then submerge the fish in the cooled pickling solution. Allow to marinate in the fridge for another 24 hours.
Serving
- 5
Slice and Serve
After marinating, carefully remove the mackerel from the pickling solution and slice it into thin pieces. Arrange on a serving platter.
- 6
Add Garnish
Serve the sliced mackerel with wasabi, fresh ginger, and chopped green onions on the side for added flavor.
