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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, horse mackerel sashimi tossed in mustard marinade. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Horse Mackerel Sashimi Tossed in Mustard Marinade is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Horse Mackerel Sashimi Tossed in Mustard Marinade is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have 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. Make ready 150 grams Horse mackerel (sashimi quality)
  2. Take 1 1 teaspoon Salt
  3. Take 30 grams ●Grated onion
  4. Take 2 tbsp EX olive oil
  5. Prepare 1 1/2 tbsp ●White wine vinegar or rice vinegar
  6. Take 1 up to 3 teaspoons ●Lemon juice
  7. Take 2 tsp ●Grainy mustard
  8. Get 1 tsp ●Honey
  9. Prepare 1/2 tsp ●Grated garlic
  10. Get 2 pinch ●Consommé soup stock granules
  11. Take 1 ●Bay leaf
  12. Make ready 1 dash ●Black pepper
  13. Get 1 Dried Italian herb mix
  14. Make ready 1 For finishing: EV olive oil ☆ finely chopped onion or red onion
Step by Step 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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