Hongeohoe

Ingredients

Fresh fish fillets

1 pound, preferably mackerel or flounder

Lemon

1, juiced

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Green onion

2, sliced

Red chili pepper

1, sliced (adjust to taste)

Soy sauce

3 tablespoons

Sesame oil

1 tablespoon

Salt

1/2 teaspoon, or to taste

Black pepper

1/4 teaspoon, or to taste

Instructions

1. Ensure the fish is very fresh and ideally sourced from a reputable fishmonger. Slice the fresh fish fillets into thin pieces, about 1/4 inch thick.
2. In a mixing bowl, combine the soy sauce, sesame oil, minced garlic, grated ginger, sliced green onion, sliced red chili pepper, lemon juice, salt, and black pepper. Whisk thoroughly to create a well-blended marinade.
3. Add the sliced fish to the bowl, gently tossing to coat each piece of fish evenly with the marinade. Be careful not to break the fish pieces.
4. Cover the bowl with plastic wrap and let the fish marinate in the refrigerator for at least 10 minutes. This allows the fish to absorb the flavors while remaining fresh.
5. Once marinated, serve the hongeohoe chilled on a platter, garnished with additional slices of green onion and red chili pepper for an attractive presentation.