"Nanban-zuke"(nanbanzuke) is a type of marinated dish.
It is made by marinating deep-fried fish ( or meat ) into vinegared sauce.
"Aji" means Japanese horse mackerel.
It is rich in DHA and EPA, it is a healthy food.
Cut filleted aji into around two bite size.
Coat them with wheat flour slightly, and deep-fry them.
marinate deep-fried aji into sauce which is made by mixing vinegar, soy sauce, sugar, dashi-soup, and red pepper.
4 comments:
A hearty meal!
I'm trying to cook this but with salmon, I didn't find the right way to marinate the fried fish yet.. but I'll find the perfect combination someday! :D
In essence this is a wonderful dish.
The way it's usually done, bite-sized pieces of fish (in Japan they use whole smelts, but here trout, salmon, etc. are best) fillets are dredged lightly in flour or flour/cornstarch mixture, then deep-fried in flavourless oil (canola, etc.). DON'T overfry them. They should be barely done, or they'll toughen as they marinate.
Slice an onion or two very, very thinly using a mandoline-type tool to get them extra-thin. Rinse out the onion slices in cold (ice) water for an hour. Drain & put the onion and fish in layers in a non-reactive container. Heat the following: 1 c. Japanese rice vinegar, 1/4 c. sugar, 1 tsp. Kosher salt, and either 1 T. 'Dashi-no-moto' (powdered Japanese fish stock) gently just until the sugar/salt dissolves. Add 2 T. (preferably LIGHT-'usukuchi') Japanese soy sauce. Pour gently over the fish/onion layers. Slice a small, dried chile into paper-thin rings and distribute it in the marinade, or even use 1/4 tsp. Japanese 'togarashi' powder. Marinate for 12-24 hours in the fridge. The longer the fish marinates, the tougher the texture gets, though, so don't marinate it too long. Garnish with very finely sliced scallions or chives.
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