Nanbanzuke
Nanbanzuke is a traditional Japanese dish that consists of fish or meat marinated in a vinegar-based sauce. The marinade typically includes soy sauce, vinegar, ginger, garlic, and chili peppers, giving the dish a tangy and slightly spicy flavor profile. After marinating, the fish or meat is usually deep-fried or pan-fried until crispy on the outside. Nanbanzuke is often served as a side dish or appetizer and can be enjoyed both hot or cold.
Ingredients
Method
- Pat dry the fish fillets with a paper towel and season them with a pinch of salt.
- In a mixing bowl, combine soy sauce, rice vinegar, mirin, sugar, grated ginger, minced garlic, and sliced chili pepper. Mix well to make the marinade.
- Place the fish fillets in a shallow dish and pour the marinade over the fish, ensuring they are fully coated. Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
- Heat vegetable oil in a frying pan or deep fryer to around 170°C (340°F).
- Remove the fish fillets from the marinade, allowing any excess marinade to drip off, and lightly dust them with flour.
- Carefully place the fish fillets in the hot oil and fry until they turn golden brown and crispy on both sides. This usually takes about 3-4 minutes per side, depending on the thickness of the fish.
- Once cooked, transfer the fried fish to a paper towel-lined plate to absorb any excess oil.
- Serve the Nanbanzuke hot or chilled, alongside some steamed rice or as a side dish. You can garnish it with sliced green onions or cilantro for added freshness.
Nutrition
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