Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the 2 whole fresh mackerel fillets, ensuring they are thoroughly cleaned and any pin bones have been carefully removed.

2. 2

   In a small bowl, combine 1/4 cup of coarse sea salt, 2 tablespoons of granulated sugar, and 1 tablespoon of finely grated fresh galangal to create the aromatic curing mixture.

3. 3

   Thoroughly rub the entire surface of both mackerel fillets with the prepared salt, sugar, and galangal mixture, ensuring an even coating.

4. 4

   Place the 2 cured mackerel fillets in a non-reactive shallow dish, cover tightly with plastic wrap, and refrigerate for exactly 4 hours to allow for proper curing.

5. 5

   After curing, gently rinse the 2 mackerel fillets under cold running water to remove all excess curing mixture, then meticulously pat them very dry with paper towels.

6. 6

   Thinly slice the 2 cured mackerel fillets into small, uniform, bite-sized pieces and arrange them artfully on a clean serving platter.

7. 7

   In a separate small bowl, whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of freshly ground black pepper to form the dressing.

8. 8

   Drizzle the entire prepared dressing generously over the sliced mackerel and garnish with 1/4 cup of thinly sliced red onion, 2 tablespoons of capers, 1/2 cup of halved cherry tomatoes, and 1/4 cup of freshly chopped dill before serving immediately.