- STEP 1
Hold mackerel by its tail above an open flame until skin blisters and breaks.
- STEP 2
Peel off skin and discard head and tail.
- STEP 3
With a thin bladed knife make a slit along underside of fish. Open like a book and with your palm press firmly to flatten it.
- STEP 4
Discard backbone and skeleton.
- STEP 5
Place fillets in a bowl. Add 1 1/2 tbsps of vinegar. Cover with cold water. Set aside for 10 mins.
- STEP 6
Remove fillets, discarding the liquid. Thoroughly dry with paper towels then cut into thin strips or bite-sized pieces
- STEP 7
Plate up with rest of ingredients.