2 whole Bonito fish, cut into 2 cm (≈1in) thick slices
3 Lemons, juiced
3 tbsp. Whole peppercorns (red, green, black)
4 tbsp. Rock salt, coarsely ground
1 Lemon, sliced
Wash the fish slices in cold water, until all the blood is gone and the fish is well cleaned. In a large glass bowl combine the fish with rock salt and whole peppercorns and rub well. Then layer the fish in a shallow dish. You may do two layers if needed, then pour the lemon juice until the fish is submerged in lemon juice. Cover with a lid or a double layer plastic wrap and keep in the fridge for 3 days. Remove the fish from the lemon juice and transfer on to a serving platter, serve with lemon slices.