Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, 'nanban-zuke' (marinated fried fish). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Nanbanzuke (Marinated Fried Fish) keeps well in the fridge and is usually served cold or at room temperature. Perfect in hot summer and for lunch boxes. Nanbanzuke (南蛮漬け) is almost like a Japanese version of escabeche which is common in the.
'Nanban-zuke' (Marinated Fried Fish) is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. 'Nanban-zuke' (Marinated Fried Fish) is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook 'nanban-zuke' (marinated fried fish) using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make 'Nanban-zuke' (Marinated Fried Fish):
- Get 400-500 g Fish Fillets
- Make ready Salt & Pepper
- Prepare Potato Starch Flour
- Prepare Oil for frying
- Get 1/2-1 Onion *thinly sliced
- Get 1 Carrot *sliced into thin strips
- Get 1/2-1 Green Capsicum *cut into thin strips
- Make ready 2 Tomatoes *sliced
- Make ready 1 Chilli *thinly sliced, can be replaced with dried Chilli Flakes
- Make ready 1/4 cup Rice Vinegar
- Take <Marinade>
- Make ready 1/4 cup Soy Sauce
- Take 2 tablespoons Sugar
- Make ready 2 tablespoons Mirin *can be replaced by 1 tablespoon Sugar
- Make ready 1/4 cup Water
Nanbanzuke is marinated fried fish in vinegar sauce with vegetables. In Nanbanzuke, mackerel is the typical fish used, but salmon is also good in the dish. The fish pieces are coated with flour or starch before being deep-fried because the surface of the fish will. Nanbanzuke or nanban-zuke is a Japanese fish dish.
Instructions to make 'Nanban-zuke' (Marinated Fried Fish):
- Place all the marinade ingredients in a bowl and mix well. As Mirin is alcoholic, you can replace it with Sugar. In this case, you use 3 tablespoons Sugar in total.
- Add the vegetables and combine.
- Cut the fish fillets into smaller pieces, about 2cm thickness, remove bones if necessary. Season with Salt & Pepper, then coat with Potato Starch Flour.
- Heat Oil in a large saucepan over medium-high heat.
- Cook the fish pieces for 2 minutes, turning halfway through cooking, or until cooked through. Transfer to the marinade & vegetable mixture. Combine evenly and set aside for 1 hour.
- You can do the process using a serving bowl, so that you can serve straight away. Otherwise, arrange the mixture on a serving plate or bowl and enjoy with freshly cooked rice.
To prepare it, the fish (often Japanese jack mackerel or wakasagi smelt) is fried and then marinated in a mixture of vinegar, carrots, sugar, and chili peppers. Nanbanzuke is deep-fried fish marinated in a sour, umami and slightly sweet sauce. Carefully mix the fish in the marinade to completely coat them with the marinade. Marinate the fish overnight in the fridge for best results, otherwise the fish need to be. Deep fried Japanese smelts flavoured with seasoned vinegar and served with sliced daikon and scallions.
So that’s going to wrap this up for this special food 'nanban-zuke' (marinated fried fish) recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
