- 6 mackerel fillets
- ½ lemon
- 10 juniper berries, lightly crushed
- 1 sprig thyme, leaves only
- 1 quantity sweet-sour marinade
- salt and freshly ground black pepper
- 400ml/14fl oz water
- 110g/4oz caster sugar
- 100ml/3½fl oz lemon juice
- 2 small licorice sticks, lightly crushed
- 4 star anise
- Pull out any pin bones from the mackerel using tweezers, cut the fillets into large diamonds and put them in a deep dish.
- Cut the lemon half vertically through the middle, then slice it into thin semi-circles. Place these in between the mackerel diamonds, then scatter over the crushed juniper berries, salt, pepper and thyme.
- Combine the water, sugar and lemon juice for the marinade in a saucepan and bring to the boil. Toss in the licorice sticks and star anise and simmer for 1 minute.
- Pour the marinade over the mackerel diamonds while still hot. Cover with cling film and leave at room temperature until completely cold, then refrigerate for 2-3 hours depending on the size of the fish, a maximum of 2½ hours for small fillets, otherwise the consistency of the fish suffers.
- Serve the mackerel straight from the dish, allowing everyone to season their own fish.