Rub the mackerel fillets with enough salt and put them in the refrigerator for at least three hours or one night. Then remove all bones, rinse with salt, cut the fish into thin slices and marinate for 30 minutes in a mixture of vinegar, water and sugar.
Arrange on individual plates, adding a tbsp. grated radish and grated carrot form, garnish with water cress or parsley. Offer small sauce bowls with a dipping sauce to go with it.
Sauce:
Stir soy sauce, vinegar, ginger and sugar until sugar is dissolved.
Sauces
Related Recipes:
Mackerel SpreadFor the mackerel spread, mix butter well with curd cheese and sour cream. Drain the canned mackerel well and...
Country Bread with Smoked MackerelFor the country bread with smoked mackerel, toast the bread slices and spread with butter. Wash and drain...
Panachee of Noble Fish with Vogerlsalat and Balsamic Vinegar DressingPreparation of the fish: Fillet the fish, cut the tranny parts of the salmon into small pieces. Remove the...
Fried Fish Fritters – Tod Mun Pla and Cucumber AjaadPerhaps your new favorite bean dish: Whisk flour, eggs, fish fillet, fish sauce and curry paste in a food...
Breaded Goose with Brussels SproutsDivide the goose from the dealer 5 large pieces, that is 2 breast halves with bones and wings, the two legs...
Fish Fillet Alla PuttanescaDry the fish fillet with kitchen towel, put in the refrigerator until use. Cut the olive flesh in pieces from...
Fish and Cabbage Stalk Lasagna(*) for a wide ovenproof dish of 2 1/2 liters, greased, should offer for 4 people White sauce: warm butter...
Bean Salad with Smoked MackerelMaybe your new favorite bean dish: Drain beans. Cut onion into rings. Finely chop the garlic clove. Stir...
Grilled Kingfish with Paprika Chili SauceFor the sauce, place the peppers and chili peppers on the broiler for 10-15 minutes. Remove the skin from the...
Normandy Fish SoupFor the fish boullion, gut roach, bream and barbel, scale and rinse under cold water. Put them in a saucepan...