Japanese cuisine · Fish & Seafood

Sakana no Nanbanzuke

Small deep-fried fish fillets pickled in a vinegar-soy stock with onion rings, carrot and chili, served cold.

Ingredients · for 4 servings

• 600 g horse mackerel fillets (or substitute mackerel fillets)
• 100 g cornstarch
• 1 red onion
• 1 carrot
• 1 red chili pepper
• 150 ml rice vinegar
• 4 tbsp soy sauce
• 4 tbsp mirin
• 3 tbsp sugar
• 200 ml dashi
• 500 ml oil, for frying
• Salt

Instructions

1. Cut the fish fillets into pieces about 6 cm wide, salt lightly and let sit for 10 min., then pat very thoroughly dry.
2. For the stock, bring rice vinegar, soy sauce, mirin, sugar and dashi to a boil once in a pot, fully dissolve the sugar and pour into a shallow dish.
3. Cut the onion into thin rings, the carrot into fine strips and the chili into rings, and add it all to the still-warm stock.
4. Coat the fish pieces all over in the cornstarch, tap off the excess and deep-fry in 180°C oil in two batches for 4-5 min. each, until golden and crisp.
5. Place the hot pieces immediately into the stock so they are just covered, and turn once carefully - hot, they soak up the marinade best.
6. Chill covered for at least 3 hours, ideally overnight, and serve as a cold appetizer with some of the stock and vegetables.