The recipe for "Pickled mackerel with ginger cucumber":
For ginger cucumber
- 4 small cucumber
- 80 ml white wine vinegar
- 1 tablespoon lime juice
- 2 tablespoons of flavored sesame oil
- 1/3 teaspoons ground black pepper
- 2 teaspoons sugar
- 1 teaspoon of salt
- 2 teaspoons finely grated ginger
- 5 green onions sprouts
- 1 sheet of nori
For the marinated mackerel
- 4 fresh bonito fillet weighing 50 g
- 200 ml rice vinegar
The complexity of cooking
Meeting with friends, New Year, Christmas
Step by step recipe for cooking
Place the mackerel fillets in a wide earthenwarecontainer, sprinkle with rice vinegar and leave for one minute. Carefully remove the fillets with a thin film. Return the fillets in a container and add as much vinegar to fillet was completely covered with them. Leave to marinate for 30 minutes.
Remove the fish, vinegar store. Remove the bones. Place the fillets on a platter and remove in the refrigerator.
Cucumbers cut into thick diagonal slices. Arrange on a tray, the laid several layers of paper towels.
Pour vinegar into a small saucepan and boil down tomoderate heat to 2 tablespoons, 4-6 minutes. Pour into a bowl and cool to room temperature, stir in lime juice, ginger, sesame oil, sugar, salt and pepper. Green onions thinly slice diagonally. Dry to dry pan sesame and mangled sheet of nori.
Before serving, mix the cucumber with green onion, pour the sauce, stir.
Arrange the cucumber on a plate on them - marinated mackerel fillets. Sprinkle with sesame seeds and crushed nori.