Sakura cherry wood smoked rice vinegar

An easy recipe for 4 people:

Raise the fillets of a 300-400g mackerel. Trim the belly. Salt the fillets lightly on each side and leave to stand in the fridge for an hour. Rinse the fillets in cold water to remove the salt and remove the bones using a pair of fishbone tongs.

Dry the fillets, removing any moisture with kitchen roll. Place a 15 cm x 10 cm piece of rehydrated kombu seaweed at the bottom of the dish, then lay the 2 fillets flat next to each other and cover two-thirds of the dish with cherrywood smoked rice vinegar.

Cover with cling film. Leave to stand for 10 minutes, then turn the fillets over and leave to stand for a further 10 minutes. Remove from the container, drain, remove the skin and slice thinly for eating.