Korean Mackerel Sashimi
Quick answer
- Total time
- 30 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The slices go on a bed of onion and minari (water dropwort), with chojang, soy sauce, wasabi, and lemon kept on the side for dipping piece by piece, each one differently.
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The fillet has to be sold for raw eating with a stated parasite-control freeze, and even then it stays at 4°C or below while it is prepared.
Ingredients
Instructions
- 1
Use a fillet labeled for raw consumption and verify its parasite-control freezing history with the supplier.
Keep it at or below 4 degrees Celsius until preparation.
- 2
Using a cleaned board and knife, pat the fillet dry with a paper towel and inspect it for any remaining bones.
- 3
Remove any pin bones with cleaned fish tweezers, then run a fingertip over the fillet to check again.
- 4
Remove the skin if it is still attached, then slice the fillet diagonally across the grain into 0.5 cm pieces.
- 5
Arrange 50 g onion and 30 g water dropwort on a plate and add the mackerel.
Serve with 0.5 lemon, 3 tablespoons sweet chili paste sauce, 2 tablespoons dark soy sauce, and 1 teaspoon wasabi, keep the dish cold, and eat immediately.
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