Nanbanzuke (Marinated Fried Fish)
When bite size pieces of deep fried fish are marinated in slightly sweet vinegar and soy based sauce with plenty of shredded vegetables, it transforms the fish into something totally different. It keeps well in the fridge and is usually served cold or at room temperature. Perfect in hot summer and for lunch boxes. Total Time does not include time to marinate.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 60 g (2.1oz) carrot julienned into 2mm (1/16") thick, 5 cm long pieces (note 1)
- 60 g (2.1oz) cucumber julienned into 3mm (⅛") thick, 5cm long pieces (note 1)
- 90 g (3.2oz) onion, cut into half then thinly sliced 2mm (1/16") thick crosswise
- 1 dried red chilli deseeded (, finely chopped (note 2))
- 250 g (0.5lb) mackerel fillet, cut into large bite size pieces (note 3)
- 1 tbsp flour
- Oil to fry fish
- 3 tbsp dashi stock
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 2 tbsp sake
- 1 tbsp mirin
- 1½ tbsp sugar
Instructions
- 1
Put marinade ingredients in a bowl and mix well until sugar is dissolved.
- 2
Put carrot, cucumber and onion into a large deep plate or a non-metal baking dish and add the marinade mixture. Mix vegetables well.
- 3
Heat oil in a small saucepan (note 4) to 170-180C (338-356F). The depth of the oil should be twice as deep as the thickness of the fish.
- 4
Place fish pieces into a small bowl, add flour and toss to coat the fish with flour evenly. Shake off excess flour.
- 5
Drop each fish piece one by one into the oil and fry them for 1.5 – 2 minutes until the fish becomes golden brown and cooked through. Cook few pieces at a time. (note 5)
- 6
Remove the fish onto a paper towel lined plate to drain oil for 5-10 seconds, then place it straight into the marinade while still hot. Repeat with the remaining fish pieces.
- 7
Turn the fish fillets over to coat them with marinade and cover them with some vegetables.
- 8
Marinate for minimum 15 minutes, preferably overnight in the fridge.
- 9
Serve cold or at room temperature.