Vinegared Mackerel with Japanese style Paprika Salsa
Raw Seafood (Sashimi)
Snack or Appetizer
Wine
Whisky with Soda
Colorful and flavorful dish with a hint of wasabi. Easy steps. Just cut, mix and done.
Processed seafood used
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【モンドセレクション金賞受賞】しめさば
株式会社飯田商店(千葉県)
詳しくはこちら
Processed seafood used
-
Akiko I. Yoon
Homemaker in SoCal being married to Korean. Love to try new ingredients or cuisine, and cook for families and friends. My dishes are heavily influenced by Korean and California cuisine.
- Servings
- Serving 2
- Cooking time
- 15 min
- Total servings
- Serving 2
- Cooking time
- 15 min
Ingredients
- Vinegared Mackerel
- 1 piece of fillet
- Onion
- 1/4
- Red paprika
- 1/2
- Yellow paprika
- 1/2
- Green bell pepper
- 1/4
- <Salsa sauce> EVOO
- 2 tbsp
- Lemon juice
- 1 tbsp
- Soy sauce
- 1/2 tsp
- Wasabi
- 1/4 tsp
- Grated garlic
- 1/4 tsp
Directions
- Mix all salsa sauce ingredients in a bowl.
- Finely chop paprika and bell pepper. Then add it to salsa sauce.
- Slice vinegard mackerel into 5mm slices diagonally.
- Place slice of mackerels on plate and put some salsa sauce on it.
Remarks
Wasabi can be replaced with Yuzu kosho (Yuzu pepper) in your preference.