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What You Need:
(To Serve: 4)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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2. Cover with plastic wrap and refrigerate 8 hours or overnight. Then remove any remaining bones with tweezers.
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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.
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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.
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5. Sprinkle each serving of fish evenly with grated ginger and accompany with individual bowls of sambai-zu.
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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.
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