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Fish Nanban Zuke (Japanese style Escabeche).

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Great recipe for Fish Nanban Zuke (Japanese style Escabeche). This is a traditional dish popular in Japanese Izakaya (dining bar) , but often made at home as well. Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to.

Fish Nanban Zuke (Japanese style Escabeche) To begin with this recipe, we have to first prepare a few ingredients. Here is how you cook it. Nanbanzuke is marinated fried fish in vinegar sauce with vegetables.
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Ingredients Fish Nanban Zuke (Japanese style Escabeche) is:

Set Up 1 lb of Fish you like (Ling cod, Salmon, Snapper, Sole, Halibut, Mackerel, etc).
You Need of Wheat Flour.
Set Up Here 100 g of Onion.
You Need 50 g of Carrot.
You Need 50 g of Bell pepper.
You Set Up of (Sauce for marinade).
You Set Up 6 of table spoons Vinegar.
You Need 6 of table spoons Soy Sauce.
Prepare 2 of table spoons Sugar.

It is a deep-fried dish, but, because of the vinegar in the sauce, this has a rather refreshing flavor. Nanbanzuke is more home-cooking than restaurant food, so it may not be found at Japanese restaurants in the US very often. The Japanese adapted it to their tastes, using a variety of small fish such as smelts (wakasagi) and baby horse mackerel (mamé aji). Nanban-zuké, food prepared in the southern barbarian style, remains popular today in Japan.

Manufacturing process Fish Nanban Zuke (Japanese style Escabeche) Langkah demi langkah

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.

Nanbanzuke (南蛮漬け) is almost like a Japanese version of escabeche which is common in the Spanish-speaking world, Portugal and France. 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 - Nanbanzuke is essentially the Japanese interpretation of that. I usually use fish called 'Aji' but other meaty fish are also suitable. Chicken Breast is a popular alternative. It's much easier to prepare than it looks. .

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