Yesterday, my housemate/landlord managed to buy some extra fresh mackerel. So after a bit of nifty filleting and patient deboning, it was passed on to me to turn them into shime saba (japanese lightly pickle mackerel).
Here’s what I did.
First, coat the fillets in salt and stick them into the fridge for 30 minutes for the flesh to get firmer.
Then, pat away salt and and dry the fish as much as possible with kitchen paper. Stick them into a seal-able bag (or thin tray), add vinegar mix (white wine vinegar, mirin, sugar, salt, lemon) and pickle for 15 minutes at room temperature.
Fish (haha) the fillets out and pat dry again. Chuck away the vinegar mix. Then, back into the fridge they go for another 30 minutes to chill and mature.
To serve, skin fish from head side downwards and slice at an angle.
Whack on some shoyu and wasabi, accompanied by home made pickes, or noodles or rice, or whatever you fancy, and enjoy.