Horse Mackerel Sashimi Tossed in Mustard Marinade
Horse Mackerel Sashimi Tossed in Mustard Marinade

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, horse mackerel sashimi tossed in mustard marinade. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Horse Mackerel Sashimi Tossed in Mustard Marinade is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Horse Mackerel Sashimi Tossed in Mustard Marinade is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook horse mackerel sashimi tossed in mustard marinade using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Horse Mackerel Sashimi Tossed in Mustard Marinade:
  1. Prepare 150 grams Horse mackerel (sashimi quality)
  2. Get 1 1 teaspoon Salt
  3. Prepare 30 grams ●Grated onion
  4. Prepare 2 tbsp EX olive oil
  5. Take 1 1/2 tbsp ●White wine vinegar or rice vinegar
  6. Get 1 up to 3 teaspoons ●Lemon juice
  7. Make ready 2 tsp ●Grainy mustard
  8. Take 1 tsp ●Honey
  9. Make ready 1/2 tsp ●Grated garlic
  10. Make ready 2 pinch ●Consommé soup stock granules
  11. Get 1 ●Bay leaf
  12. Get 1 dash ●Black pepper
  13. Take 1 Dried Italian herb mix
  14. Prepare 1 For finishing: EV olive oil ☆ finely chopped onion or red onion
Instructions to make Horse Mackerel Sashimi Tossed in Mustard Marinade:
  1. In this recipe, I used filleted small horse mackerel (with no skin). Combine the ● ingredients in a bowl.
  2. 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.
  3. 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.
  4. Rinse and pat dry. Cut into about 3 cm wide pieces.
  5. Toss the fish from Step 4 in the ● marinade. Serve, or let sit for a while if you prefer.
  6. 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).

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