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Chef’s RECIPE@ホーム

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

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

  1. Mix all salsa sauce ingredients in a bowl.
  2. Finely chop paprika and bell pepper. Then add it to salsa sauce.
  3. Slice vinegard mackerel into 5mm slices diagonally.
  4. 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.

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