Nanbanzuke

• ½ red onion, sliced
• 1 carrot, cut into thin matchsticks
• 2 cm (¾

Combine all the marinade ingredients in a bowl, adding a little chopped chilli, if you like. Add the onion, carrot and ginger to the marinade. Remove the heads of the horse mackerel and gut them – or ask your fishmonger to do this for you. Dry them well inside with paper towel. Put some flour on a plate and dust the mackerel with flour, shaking gently to remove any excess. Pour a 3 cm (1¼ in) d