Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, 'nanban-zuke' (marinated fried fish). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
'Nanban-zuke' (Marinated Fried Fish) is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look fantastic. 'Nanban-zuke' (Marinated Fried Fish) is something which I have loved my entire life.
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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have 'nanban-zuke' (marinated fried fish) using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make 'Nanban-zuke' (Marinated Fried Fish):
- Take 400-500 g Fish Fillets
- Get Salt & Pepper
- Take Potato Starch Flour
- Prepare Oil for frying
- Make ready 1/2-1 Onion *thinly sliced
- Get 1 Carrot *sliced into thin strips
- Take 1/2-1 Green Capsicum *cut into thin strips
- Prepare 2 Tomatoes *sliced
- Make ready 1 Chilli *thinly sliced, can be replaced with dried Chilli Flakes
- Take 1/4 cup Rice Vinegar
- Get <Marinade>
- Take 1/4 cup Soy Sauce
- Make ready 2 tablespoons Sugar
- Get 2 tablespoons Mirin *can be replaced by 1 tablespoon Sugar
- Make ready 1/4 cup Water
Initially brought from Portugal, this fried and marinated fish recipe became quickly popular in Japan. One of the more popular dishes to this day is called Nanbanzuke, which is often made with fried fish (sardines and mackerel) and sliced onions marinated in a. 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.
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.
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. 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.
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