5 fresh makerels filetted by the seefood dealer. Carefully remove the fish bones with a pair of tweezers, wash and pad dry. Season the makerel fillets with salt and cover them with a thin layer of 50 g all-purpose flour.
In a non-sticking pan heat 5 tbsp. Sunflower Seed Oil and brown 2 fillets at a time at medium temperature on each side for 2 minutes. Pad the fillets dry with a paper towel and place them next to each other on a flat plate.
80 g celery, 80 g carrots and 80 g onions cut into fine strips and boil in water for 2 to 3 minutes, rinse with cold water.
Marinade:
300 ml water
60 ml Grauburgunder Wine Vinegar
2 tbsp. soy sauce
2 tbsp. oyster sauce
20 g fresh ginger, peeled and chopped
1/2 tsp. 5-spices-powder
1 tsp. sea salt in grains and
1 tbsp. sugar blend and simmer in a covered pot for 5 minutes at medium heat. Strain the marinade through a sieve.
Cover the makerel fillets with the vegetable strips, pour the hot marinade onto fish and vegetables and let everything cool down.
Marinate the makerel fillets for at least 4 hours and sprinkle with 1 tbsp. coriander leaves, chopped before serving.
