Disembowel mackerel removing the insides, cut off the head, cut pieces no thicker than two centimeters, put in a bowl. The tail is cut on the barrel on both sides, so that there, too, got the marinade. If you like to take your head apart, don't throw it away.
Preparing the marinade. Onion cut into feathers, tomato cut into slices, dill cut together with the stems for flavor, garlic cut into rings and put everything in a separate bowl. Add oil, soy sauce, ground pepper, rice vinegar.
Now an important point-who still has not washed his hands, it's time to do it with clean hands and start to shake our vegetables so that they let the juice. But don't overdo it, just a mess we don't need. When the vegetables gave their juices, lick your hands checking for salt. If you thought that salt from soy sauce is enough, then take and add at least a teaspoon of ordinary salt, but better two without slides. Stir.
In bowl with fish add half of the marinade, pour half of the juice. Gently mix.
Then add the remaining marinade and gently but carefully stir again. Leave on the table for two hours, stirring every twenty minutes for even marinating.