Need: Aji (horse mackerel), onion, carrot, green pepper, flour, salt, pepper

For the sauce: 1/2 cup rice vinegar, 1/2 cup dashi, 3 tbsp soy sauce, 3 tbsp sugar, 1 dry red chilli

1. Make the dashi stock, by putting konbu in hot water and adding bonito flakes, boiling for around 5 minutes.

2. Clean and wash the fish, removing the head, fins and innards from the slicing the belly.

3. Pat dry and keep to one side.

4. Peel and thinly slice the carrots and onion.

5. Discard the seeds, thinly slice the green peppers and keep with the carrot and onion.

6. Heat some oil for deep-frying, using canola or a light oil.

7. In a plate add some flour and have your salt and pepper ready.

8. Salt and pepper the fish, cover in flour and when the oil is hot deep fry the fish until just cooked. Don’t overcook the fish as will toughen when marinating.

9.When the dashi stock has cooled, strain and add to the vinegar, soy sauce and sugar.

10. Thinly slice the dried red chili, removing the seeds and add to the marinade.

11. When the fish is ready remove and put on a plate.

12. Place the vegetables over the fish and pour over the marinade.

13. Cover with plastic wrap and leave in the fridge for a few hours before serving chilled to perfection.

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