| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Dishes |
fish |
45 Min | 1 place |
ingredient
- 1 piece of mackerel
- 200 ml. concentrated yuzu juice
- 1 tablespoon hondashi
- 5-6 pieces of lemon, cut into half or about half
- 50 ml. Megachef fish sauce
- 70 ml. lemon juice
- 80 g. coconut sugar
- 50 g. Concentrated Yuzu Juice
- 5 g. seasoning powder
Preparation
Step 1: Prepare the Saba.
Step 2: Saba marinade
Step 3: Make pickled mackerel salad.
- Take the mackerel and fillet it, removing the head, bones and intestines.
- Sprinkle with salt all over the piece and bake for 2 hours.
- Then rinse off the salt, remove the belly bones and pull out all the bones.
- Keep in the refrigerator.
Step 2: Saba marinade
- Mix together yuzu juice, vinegar, hondashi and lemon.
- Soak the pickled mackerel in the marinade for 40 minutes (while soaking, place in the refrigerator).
- After the time is up, remove from the water, place on a wire rack, and peel off the skin side to reveal clear skin.
- Finish by cutting into pieces and lightly burning them.
Step 3: Make pickled mackerel salad.
- Mix together yuzu juice, fish sauce, lime juice, palm sugar, seasoning powder and various herbs.
- Pour over the prepared pickled mackerel.
- Garnish with thinly sliced tomatoes, apples and grapes.
