How to Winter at dinner Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke)

How to Winter at dinner Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke) Delicious, fresh and tasty.

Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke). Lightly dust fish with a mix of half starch and half flour (make more if needed) and fry, starting from head first. Great recipe for Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke). Nanbanzuke means to marinate fried fish or meat in a sweet and spicy sauce.

According to this recipe, the mackerel is first deep-fried and then marinated in soy sauce and mirin.

The result is a dish that bursts with flavor.

All you have to do is heat it up and enjoy!

You can have Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke) using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke)

1. It’s 10 of small horse mackerel (aji).

2. Prepare 1/2 of onion.

3. Prepare 1/2 of carrot.

4. It’s 1 of green pepper.

5. Prepare 50 ml of vineger.

6. Prepare 2 Tbsp of sugar.

7. It’s 2 Tbsp of soy sauce.

8. It’s 1 of red chili pepper.

9. Prepare of Flour for dusting fish.

This dish is served nanbanzuke style, which is deep fried or roasted fish which is served with a spicy vinegar and soy sauce flavoured marinade.

Originally influenced by the spicy cuisine of the western Spaniards and Portuguese, nanban dishes are now associated with spicy sauces and perfect for the.

Nanbanzuke (aka Nanban-zuke) is one facet of Nagasaki's regional cooking style, and among its most enduring variations is Aji no Nanbanzuke.

To make this dish, small horse mackerel are deep-fried and then marinated in a vinegar-based sauce that includes red peppers and leeks.

Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke) step by step

1. Remove the head and innards from the horse mackerels, wash with water and drain. If the horse mackerels are rather big, its better to de-bone and fillet them..

2. Season with a little salt and then dust each horse mackerel with flour. Heat 2 cups of oil on medium-high heat. When oil gets hot, add the horse mackerels and fry for about 2-3 minutes. Turn over and fry for another 2-3 minutes until it looks crispy brown! Remove from oil, drain and leave to cool..

3. Slice the carrots and green pepper. Put all into a container..

4. Mix the vinegar, sugar, and soy sauce to make the marinade..

5. Once the fried horse mackerels have cooled, place them on the sliced vegetables. Pour the sauce on top and add the sliced red pepper as well. Keep in a fridge for one night and mix occasionally so that the horse mackerel marinates well..

Since it's deep fried and marinated in vinegar, the fish bones actually become soft enough to eat.

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 Spanish-speaking world, Portugal and France.

Coat the salmon with potato starch or flour.