Mackerel Vinegar

This is a very light, healthy and easy dish for weekday supper or entertaining.

What you need; 4 servings

  • 2 whole fillets maclerel about 300g
  • salt
  • ¼ small onion about 30g
  • 2 carrot about 125g
  • ¼  green, yellow or red pepper about 125g
  • ½ cup (125ml) dashi stock
  • 4 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 3 tablespoons mirin
  • 1 tablespoon sugar

How to;

  1. Salt the fish fillets lightly and leave for 15 min.
  2. Meanwhile prepare the vegetables: Slice onion and soak into a bowl of water about 10-15 minutes. Juliann carrots and pepper and drain onion and set aside.
  3. In a small pot, add dashi stock, rice vinegar, soy sauce, mirin and sugar and heat until sugar dissolved.
  4. Pat dry the fish and slice diagnor about 2.5cm.
  5. Heat a large non-stick flying pan and add ½ tablespoon oil and add sliced fish. Cook till golden brown and cook through. Careful not to break the fish.
  6. Add fish to a shallow serving bowl or plate and add all the vegetable. Heat the dashi mixture till boiling hot and pour it over on fish and vegetable.
  7. Cool slightly and refrigerate for 2-3 hours or overnight.

Variations:

Try other fish such as salmon instead.

Use gluten free soy sauce for a gluten free version.

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