Ingredients:
- 2 mackerel fillets
- A Kombu seaweed
- Rice vinegar smoked with sakura cherry wood
Preparation:
Begin by salting each surface of the mackerel and keep in the refrigerator for 1 hour.
Rinse the fillets under cold water.
Remove the bones.
Place the rehydrated Kombu seaweed on the fillets.
Cover with cherry wood-smoked rice vinegar – Leave to rest for 10 minutes.
Turn the fillets over, leaving the Kombu seaweed at the bottom of the container, and cover two-thirds with vinegar.
Place in the refrigerator for 24 hours.
Cut the fish into small pieces and you're done.
Enjoy and see you soon for new savoury and sweet recipes
