I’m not that one dimensional. Fishing isn’t my only hobby, I also really like other things like video games, boxing and saving the world from hipsters once in a while. What I also really like doing in my spare time is cook.
Here in Bangkok, Thailand the fresh markets really have a lot of wonderful ingredients to work with.
My find at the Klong Toey wet market this past Saturday included a bunch of fresh fish of multiple species including some very fresh blue mackerel (aka the pacific mackerel or gome saba in Japanese).
Today’s recipe has been a personal favourite of mine which I have made on several occasions: Chef Suzuki’s shime saba aka pickled mackerel (link for original recipe here).
Shime saba ingredients:
one adult blue mackerel
one cup of granulated sugar
one cup of salt
600ml of white vinegar
Dipping sauce ingredients:
30ml of yusu or lime juice
Some daikon radish
Some spring onion
Dipping sauce recipe
Step 1 Grate daikon radish.
Step 2 Finely chop spring onion.
Step 3 Combine and heat mirin and dashi in a sauce pan until barely simmering.
Step 4 Chill the liquid before squeezing in the yuzu or lime.
Step 5 Add grated daikon and spring onion (keep them on the side) before serving.
Shime saba recipe
Step 1 Fillet the mackerel.
Watch the video:
Step 2 Coat in sugar place in tupperware and then chill in fridge for 40 minutes. This process will remove the water from the fish.
Step 3 Remove mackerel from sugar, rinse off with vinegar.
Step 4 Coat mackerel in salt. Place in tupperware in the fridge for 1 hour.
Step 5 Remove from salt, rinse with vinegar again. (No picture).
Step 6 Carefully, remove the thin layer of film-like skin from the fish with your fingers.
Step 7 Cut into thin slices.
Step 8 Serve with dipping sauce