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Ingredients
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Fish Preparation
Serving Garnish
Method
Fish Preparation
- 1
Clean the Mackerel
Begin by cleaning the Norwegian mackerel thoroughly. Remove the scales, gut the fish, and wash it under cold water. Pat dry with a paper towel.
- 2
- 3
Curing the Fish
Rub the salt and sugar mixture all over the inside and outside of the mackerel. Ensure it is evenly coated. Place the fish in a container and cover it. Let it sit in the refrigerator for 24-48 hours.
- 4
Rinse and Soak
After curing, remove the mackerel from the fridge. Rinse it under cold water to remove excess salt and sugar. Then soak it in rice vinegar for 15 minutes.
- 5
Dry the Fish
Remove the mackerel from the vinegar, pat it dry with a paper towel, and place it on a wire rack to air dry for at least 1 hour.
Serving Preparation
- 6
Prepare the Daikon
While the fish is drying, peel the daikon radish and slice it into thin rounds or create a julienne. Set aside.
- 7
Plate the Dish
Once the mackerel is dried, slice it thinly against the grain. Arrange the slices on a serving plate with daikon radish and fresh shiso leaves.
- 8
Serve with Soy Sauce
Drizzle soy sauce over the mackerel or serve it on the side for dipping.
