Fish Nanban Zuke (Japanese style Escabeche). 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 marinated fried fish in vinegar sauce with vegetables.
The useful marinating method leveraging the temperature Effective usage of potato starch for frying in Japanese cuisine.
Nanbanzuke (Marinated Fried Fish) keeps well in the fridge and is usually served cold or at room temperature.
Nanbanzuke (南蛮漬け) is almost like a Japanese version of escabeche which is common in the Spanish-speaking world, Portugal and France.
You can have Fish Nanban Zuke (Japanese style Escabeche) using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Fish Nanban Zuke (Japanese style Escabeche)
- Prepare 1 lb of Fish you like (Ling cod, Salmon, Snapper, Sole, Halibut, Mackerel, etc).
- Prepare of Wheat Flour.
- It's 100 g of Onion.
- Prepare 50 g of Carrot.
- It's 50 g of Bell pepper.
- Prepare of (Sauce for marinade).
- It's 6 of table spoons Vinegar.
- You need 6 of table spoons Soy Sauce.
- You need 2 of table spoons Sugar.
Nanbanzuke may not be on your radar when comes to Japanese food, but it is actually a popular dish If by any chance you are familiar with Escabeche - a fried fish dish that's marinaded in a vinegar-based sauce in the Mediterranean and Latin American cuisines. Deep fried Japanese smelts flavoured with seasoned vinegar and served with sliced daikon and scallions. Nanbanzuke is a Japanese dish consisting of fried fish that is marinated in vinegar and served with vegetables. The vegetables which are marinated with the fish include onions, cucumbers, red chili, and carrots.
Fish Nanban Zuke (Japanese style Escabeche) instructions
- Julienne vegetables then put into a big bowl.
- Add ingredients for sauce to the bowl. Mix well.
- Cut the fish into bite-size and coat with flour. Shallow fry until it colours golden, then put into the bowl. Mix gently with vegetables.
- Marinate more than 20min to taste.
Cortar las verduras en bien finito. Mezclar salsa de soya, vinagre, y verduras (=la salsa para marinado). Nanban 南蛮 in Japanese translates to southern barbarian. In the history of Japan this was the old word to used to describe the It was the Portuguese who first brought chili to Japan. Furthermore this recipe happens to be the Japanese version of Portuguese escabeche.
