Making the horse mackerel figure
This visually stunning sashimi uses a whole horse mackerel. Once you've mastered filleting horse mackerel, you can apply this technique to filleting other fish as well
How to make it
1
Cut the horse mackerel into three pieces. Remove any small bones from the filleted flesh with tweezers, then lightly rinse with vinegar
2
Peel off the skin, make cuts on the skin surface and cut into sashimi-like pieces
3
Insert a bamboo skewer into the tail and head of the backbone to form a bowl-like shape
4
Place [3] on a plate lined with garnish and shiso leaves, then arrange the fillets. Finish by topping with shiso flowers, shiso seeds, wasabi, and edible chrysanthemums, if desired
Ingredientsfor 2 people
-
- Horse mackerel
- 1 fish
-
- vinegar
- A little
-
- wife
- A little
-
- Ooba
- 2
-
- (shiso flowers) For use as a topping
- A little
-
- as a topping (shiso seeds) For use
- A little
-
- Wasabi topping
- A little
-
- Edible chrysanthemums for topping
- A little
[PR]
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