Gastronomixs

Raw marinated mackerel with ponzu

Mackerel complements the flavours of Japanese cuisine like no other fish. Use only the freshest mackerel you can get to make this component!

Raw marinated mackerel with ponzu

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Ingredients

10

 

fillets of mackerel

1.5

tbsp

sake

1.5

tbsp

mirin

3

tbsp

water

3

tbsp

yuzu

6

tbsp

soy sauce

3

tbsp

rice vinegar

1

sheet

kombu

Preparation method

  • Combine the water, sake and mirin in a pan and bring to the boil to evaporate all the alcohol.
  • Add all other ingredients and return to the boil.
  • As soon as it is boiling, transfer to a big shallow container, cover and set aside until cool. This sauce is called ponzu.
  • Marinate the mackerel fillets in the ponzu.

Serving suggestions

  • As a component in a starter, e.g. with marinated cucumber.
  • As a component in a starter with an avocado tartlet or neatly cut avocado.
  • In combination with a radish component.

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