When I was on my Japan trip this past summer I stayed for a few days with Jiho, a Zen Buddhist monk in Oita. Oita is is a coastal town and I soon became spoiled with fresh seafood from the nearby market and fresh limes from Jiho’s garden.
Jiho’s favorite dish was taking a simple mixture of soy sauce, lime, green onion and garlic and then use it as a dipping sauce for mackerel sashimi. The citrus of the lime really helped cut the strong fishiness flavor of the mackerel – it was absolutely divine and easy to make!
Since coming home I’ve missed this dish – sashimi grade mackerel is tough to come by here in D.C. so I’ve taken to using the sauce as a marinade for grilled mackerel. I simply marinade the fish in the lime sauce for a few minutes, pan fry, and enjoy. The principals still hold true- simple to make and the citrus from the lime really adds a fresh flavor to the fish!
- 2 6oz mackerel filets, skins still on
- ¼ Cup of Soy Sauce
- 1 lime, squeezed
- 1 green onion, diced
- 1 clove of garlic, smashed
- 1 tbs of olive oil
- 1 tsp of Sriracha Sauce
- Combine the ingredients for the marinade into a bowl and add the mackerel filets, refrigerate for at least 5 minutes
- Meanwhile heat a frying pan over medium heat with 1 tbs of olive oil
- Place the marinaded mackerel skin side down and cook for 4 minutes
- Brush some additional marinade on the fish, flip and cook skin side up for an additional 1 minute
- Serve with your favorite side and enjoy!
I do not recommend marinating for too long. The flavor of the marinade can quickly overpower the fish.
I typically make this dish with white rice or sautéed spinach but any vegetable side could potentially compliment.