Pickled Mackerel with Ponzu
By Chef Josh Dorcak
Ingredients:
- 1 mackerel
- Kosher salt
- Sake
- Rice vinegar
Ponzu sauce:
- Sake ¼ cup
- Mirin ¼ cup
- Lemon juice ½ cup
- Kombu small piece
- 2 tablespoon soy sauce
- ¼ cup Katsuobushi
For the Mackerel:
- Fillet the mackerel and place the fillets in a non-reactive
- Generously season the fillets with salt and let sit in refrigeration for 30 minutes.
- During this time, sharpen your knife to ensure a clean cut
- Wash salt off the fillets with sake, gently wash the salt you don't want to tear the flesh.
- In the same container, return the fillets and cover with rice vinegar for 45 minutes.
- Remove from the vinegar and rinse with sake one more time.
- Using tweezers pull the pin bones out of the center line of the fillets.
- With your fingers you should be able to peel the skin off from the thick part of the fillet to the tail
For the Ponzu:
- Combine the lemon juice and kombu for 8 hours.
- Combine sake, mirin, and katsuobushi and bring to boil to cook off alcohol.
- Allow this mixture to cool. Once cool,add soy sauce and lemon juice.
- Combine all ingredients to finish
To serve:
- Slice the fish and using a torch grill the skin side of the fish.
- Simply serve within the ponzu sauce
- Garnish with olive oil and herbs you may like.
