Pike Mackerel or Saurel is called Aji/鯵 in Jpanese.
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 in these very hot and humid days!
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
-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.
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 marinate for added taste and effect.
Don’t forget that the presentation will be the more important that this dish is simple!
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2 thoughts on “Japanese Cuisine: Curry-marinated Pike Mackerel/Aji No Kari Marine”
this looks lovely- I’m always looking for new Japanese mackerel recipes and this should be great!
We agree, don’t we? LOL