１Fillet the horse mackerel and remove all bones. ２Cut the daikon and carrot into very thin sticks and lightly sprinkle them with salt. After they become tender, squeeze the water off. ３Cut the chive into thin rings, and the ginger root into thin sticks. ４Combine the seasonings for the vinegar sauce and mix well. ５Skewer the fish with three steel skewers, lightly sprinkle with salt and roast the surface over a high, open fire. ６Remove the skewers and squeeze the lemon juice over the fish. Cut it into thin slices. ７Combine the daikon, carrot, ginger sticks and chives. ８Place the sliced fish on a serving dish, top with the vegetable mix prepared in 7 and pour the vinegar sauce over it.