Korean Mackerel Sashimi
Quick answer
- Total time
- 30 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
A sashimi dish made with mackerel fillet sold for raw consumption with documented parasite-control freezing.
Read more
It is sliced and served with onion, water dropwort, lemon, and sauces.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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.
- 2Step
Using a cleaned board and knife, pat the fillet dry with a paper towel and inspect it for any remaining bones.
- 3Step
Remove any pin bones with cleaned fish tweezers, then run a fingertip over the fillet to check again.
- 4Prep
Remove the skin if it is still attached, then slice the fillet diagonally across the grain into 0.5 cm pieces.
- 5Finish
Arrange the onion and water dropwort on a plate, add the mackerel, and serve with lemon and sauces.
Keep it cold and eat immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rich flavor of fatty mackerel
- Finish cue
- Arrange the onion and water dropwort on a plate, add the mackerel, and serve with lemon and sauces.
- Avoid this
- Do not store leftover mackerel sashimi.
- Storage and reheating
- Cold-chain handling is still required even when parasite-control freezing is documented.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
30min, 7 ingredients
Category median
22min, 7 ingredients
Based on 261 recipes
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