Horse Mackerel Sashimi Tossed in Mustard Marinade

• 150 grams Horse mackerel (sashimi quality)
• 1 1 teaspoon Salt
• 30 grams Grated onion
• 2 tbsp EX olive oil
• 1 1/2 tbsp White wine vinegar or rice vinegar
• 1 up to 3 teaspoons Lemon juice
• 2 tsp Grainy mustard
• 1 tsp Honey
• 1/2 tsp Grated garlic
• 2 pinch Consomme soup stock granules
• 1 Bay leaf
• 1 dash Black pepper
• 1 Dried Italian herb mix
• 1 For finishing: EV olive oil finely chopped onion or red onion

1. In this recipe, I used filleted small horse mackerel (with no skin).
2. Combine the ingredients in a bowl.
3. Comparing a fillet of horse mackerel I used to a medium egg.
4. 6 fillets of horse mackerel weighed about 150 g. Remove the small fish bones.
5. Sprinkle salt evenly on both sides of the fish and set aside for 10 to 15 minutes.
6. Be careful not to leave them for too long.
7. Since the fillets are small, they will be too salty if you leave them for too long.
8. Rinse and pat dry.
9. Cut into about 3 cm wide pieces.
10. Toss the fish from Step 4 in the marinade.
11. Serve, or let sit for a while if you prefer.
12. Transfer to a platter.
13. 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).

mackerel, salt, onion, olive oil, white wine vinegar, lemon juice, mustard, honey, garlic, granules, bay leaf, black pepper, italian herb mix, ev olive oil

Taken from cookpad.com/us/recipes/156741-horse-mackerel-sashimi-tossed-in-mustard-marinade (may not work)