Malosol (sugudai)

We cut the fish without bones and skin into two-centimeter pieces.

We slice the onion into half rings and the garlic into thin pieces. We sprinkle the onion and garlic with salt and squeeze the juice from half a lemon. We knead it well with our hands to release the juice. It's best to do this with disposable gloves.

Add the fish, sprinkle with pepper, pour in oil, and mix well with your hands.

After half an hour, the lightly salted dish can be considered ready; just remove all the onion and garlic, and it can be served as a gourmet appetizer.