アジのマリネ唐突に #shorts

アジのマリネ唐突に #shorts

The fresher and plumper a fish looks, the more it seems like… Sometimes it’s exactly the opposite — and that’s what makes it interesting. That day, I was planning to enjoy it as sashimi, but I changed course and made a marinade instead — not forcing the fish to suit the person, but… It is we who should adapt to the fish. Make crosshatch cuts on the flesh. Cut into 1 cm-thick slices. Partially peel the cucumber, then slice it into 1 cm-thick rounds as well. Season with salt and pepper. Remove the stems from the cherry tomatoes and quarter them. Chop the green onions. Grate the garlic. Toss the sashimi with vinegar and olive oil. Roughly mix in the tomatoes, then transfer to a serving dish. A squeeze of lemon juice — let’s eat! It really is delicious. Not just horse mackerel, but with any fish, you really don’t know until you actually fillet it. Even fish that are a bit tricky to enjoy as sashimi become a real treat when you let vinegar and oil do their magic like this. Try making horse mackerel marinade!

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