|Mackerel fillets||1 Pound, skinned|
|Grated radish||2⁄3 Cup (10.67 tbs) (For Garnish)|
|Red pepper||1 , pith and seeds removed and chopped|
|Soy sauce||2 Tablespoon, mixed with 2 teaspoon lemon juice|
|Lemon juice||2 Teaspoon|
|Wasabi||2 Teaspoon, mixed to a paste with 2 teaspoon water (Green Horseradish)|
|Soy sauce||3⁄4 Cup (12 tbs), mixed with 2 tablespoon sake / dry sherry|
|Sake/Dry sherry||2 Tablespoon|
Put the mackerel fillets in a colander and pour over boiling water.
Refresh the fish under cold running-water, then transfer them to a chopping board.
Cut the fillets, crosswise, into very thin strips.
Arrange the strips on a plate, cover with foil and chill in the refrigerator while you arrange the garnish.
Put the vegetables in a small serving bowl and pour over the soy sauce mixture.
Toss gently so that all the vegetable pieces are coated.
Remove the fish from the refrigerator and divide it among six individual serving bowls.
Arrange a portion of the garnish beside each bowl.
To make the sauce, stir the horseradish mixture into the soy sauce mixture and pour into individual dipping bowls.
Dip the fish into the sauce mixture before eating and eat at once, with the garnish.