| food | Food type | Main Ingredients | Take time | Serve |
| Japan |
Seafood |
fish |
45 Min | 1 place |
ingredient
Preparation
- Thaw the mackerel, cut off the head and remove the organs, then fillet and remove the bones.
- Pull out the bones in the middle of the fish and fillet the bloody parts until the fish meat is clean.
- Rub salt all over both sides of the fish, then refrigerate for about 1-2 hours to remove water from the fish.
- When the marinating time is complete, remove the fish sauce and rinse until all the salt is gone, then pat the fish dry.
- Then mix vinegar, mirin and sugar in a bowl, mix until well blended. Soak the fish and marinate for at least 5 hours.
- When the time is up, you will notice that the fish meat will change color from clear to cloudy. The taste will be sweet and sour. Remove the fish from the marinade and store in the refrigerator for another 4-5 days.
- Before cooking, the fish skin must be peeled off.
