This recipe is inspired by Eyal Elhanti.
Safety note: This recipe uses raw fish that is lightly salted, not cooked. Use only very fresh fish from a trusted fishmonger, and tell them it will be served raw or lightly cured. Keep the fish cold before and after salting, prepare it close to serving time, and avoid serving it to anyone who needs to avoid raw fish.
Ingredients:
- Sea of Galilee mullet fillet, or another very fresh mullet fillet suitable for serving raw or lightly cured
- Salt
- Olive oil
- Seasonings to taste, such as fennel, coriander seeds, or similar spices
Instructions:
- Place the mullet fillet on a tray and salt it well on both sides. Let it sit for 1 hour.
- After 1 hour, rinse the salt from the fish, pat it dry, and slice it into strips.
- Place the fish pieces in a jar, pressing them in gently, and cover with olive oil.
- If you like, add seasonings before adding the oil, such as fennel, coriander seeds, or similar spices.
- Keep refrigerated and serve promptly.
