For finishing: EV olive oil ☆ finely chopped onion or red onion
In this recipe, I used filleted small horse mackerel (with no skin). Combine the ● ingredients in a bowl.
Comparing a fillet of horse mackerel I used to a medium egg. 6 fillets of horse mackerel weighed about 150 g. Remove the small fish bones.
Sprinkle salt evenly on both sides of the fish and set aside for 10 to 15 minutes. Be careful not to leave them for too long. Since the fillets are small, they will be too salty if you leave them for too long.
Rinse and pat dry. Cut into about 3 cm wide pieces.
Toss the fish from Step 4 in the ● marinade. Serve, or let sit for a while if you prefer.
Transfer to a platter. If you like, garnish with finely chopped onion and drizzle in a little olive oil / lemon juice to taste (the fish in the picture is garnished with red onion).
Story Behind this Recipe
I tried making the marinated sashimi that my dad, who loves fishing and sake, used to make me at home.
Italian herb mix can be substituted with dried basil, dried parsley etc. If using bigger horse mackerels, adjust the saltiness, for instance, by extending the wait time in Step 3. This marinade also goes well with mackerels. Make sure to use sashimi quality fish.