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  Added: Mar 30, 2007  •  Visited (2517)  •  Print version Print this recipe (77)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Mackerel In Vinegar Dressing
(Shime Saba)
What You Need:
  • 1½ pounds Boston or Spanish mackerel, cleaned, scaled and filleted, but with skin left on
  • 2 tablespoons salt
  • 6 tablespoons rice vinegar, or substitute ¼ cup mild white vinegar
  • ¾ cup cold water
  • 1½ tablespoons sugar

    GARNISH
  • ½ cup namasu
  • 4 sprigs parsley
  • 1 teaspoon finely grated, scraped fresh ginger root

    DIPPING SAUCE
  • ½ cup sambai-zu

  • How To Cook:
    1. A day ahead, sprinkle the fish on both sides with salt and place the fillets in a deep glass, enameled or stainless-steel baking dish large enough to hold them in one layer.

    2. Cover with plastic wrap and refrigerate 8 hours or overnight. Then remove any remaining bones with tweezers.

    3. In a small bowl, combine the vinegar, water and sugar, and pour over the fish. Marinate at room temperature for 15 minutes. Then place the fish on a cutting board and slice the fish diagonally into ½-inch-wide pieces.

    4. Divide the fish into 4 portions and arrange the slices side by side on individual plates or in small soup bowls. Garnish each portion with 2 tablespoons of namasu and a sprig of parsley.

    5. Sprinkle each serving of fish evenly with grated ginger and accompany with individual bowls of sambai-zu.

    6. Shime saba will serve four as a first course or as part of a Japanese meal or it will serve two as a main course for lunch.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Fish » Mackerel
    Main Ingredient » Condiments » Vinegar
    Dish » Appetizers

     





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