Japanese Fish Recipe: Curry-marinated Pike Mackerel/Aji No Kari Marine

Pike Mackerel, Horse Mackerel or Saurel is called Aji/鯵 in Japanese.
Shizuoka Prefecture, and especially Suruga Bay is very famous for great quality pike Mackerel almost all year round.

Here is a simple way to eat it cold, a welcome notion for the coming summer!

Curry-marinated Pike Mackerel/Aji No Kari Marine!
INGREDIENTS: for 5 persons

-Pike mackerel/Saurel: 2
-Red onion: 1
-Lemon slices: 3~4
-Flour: 2 tablespoons
-Curry mix powder: 1 tablespoon
-Salad oil: 100 cc/ml/1/2 cup
-Rice vinegar: 50 cc/ml/1/4 cup
-Salt: a little

RECIPE:

-Dress the fish (cut out the fillets) and cut into 4cm long pieces. Sprinkle with a little salt.

-Cut the red onion in half. Cut out the hard core. Slice it thin. Let the onion slices rest into clean cold water long enough to take out astringency (bitterness).

-Peel the lemon slices and cut them 6~8 “quarters”.

-Mix the flour with curry mix powder and lightly coat the fish with it. Deep-fry the fish.

-Line a large enough flat vessel (preferably rectangular) with the deep-fried fish. Place the lemon bits evenly on top. Cover evenly with the sliced red onion (drain it thouroughly first). Mix the oil, rice vinegar and salt and then pour the lot over the fish.
Cover with cellophane paper and let it marinate inside the fridge long enough for the taste to penetrate the fish.

SUGGESTION:

Grill sweet red pimentoes. Peel off the skin. Cut it in strips. You could do the same with string beans you boil first and then cut in strips.
Add them to the marinade for added taste and effect.

Don’t forget that the presentation will be the more important that this dish is simple!

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

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6 thoughts on “Japanese Fish Recipe: Curry-marinated Pike Mackerel/Aji No Kari Marine”

  1. Haha! You always notice and kindly comment when I pick an idea from your or your wife; it was the only exception, but since I often prepare this salad I remembered that you haven’t probably seen it yet ;-)

  2. This sounds like a fantastic alternative to nanban zuke I posted last Summer. I have been making it also with aji (which miraculously is quite often available in my big fish shop). Moreover, it looks really beautiful! I will certainly try it.

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