Recipe: Perfect Fish Nanban Zuke  (Japanese style Escabeche)

Fish Nanban Zuke  (Japanese style Escabeche). Japanese style escabeche: fried fish or meat marinated in the sour marinade. In his course, you can learn: The useful marinating method leveraging the temperature Effective usage of potato starch for frying in Japanese cuisine. Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to introduce anybody who does not familiar with fish. "Zuke" (or "dzuke") means marinated.

Fish Nanban Zuke  (Japanese style Escabeche) Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to introduce anybody who does not familiar with fish. Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to introduce anybody who does not familiar with fish. Fish Nanban Zuke (Japanese style Escabeche). You can cook Fish Nanban Zuke  (Japanese style Escabeche) using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Fish Nanban Zuke  (Japanese style Escabeche)

  1. You need 1 lb of Fish you like (Ling cod, Salmon, Snapper, Sole, Halibut, Mackerel, etc).
  2. Prepare of Wheat Flour.
  3. It’s 100 g of Onion.
  4. It’s 50 g of Carrot.
  5. Prepare 50 g of Bell pepper.
  6. You need of (Sauce for marinade).
  7. You need 6 of table spoons Vinegar.
  8. It’s 6 of table spoons Soy Sauce.
  9. You need 2 of table spoons Sugar.

Here is how you cook that. Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to introduce anybody who does not familiar with fish. So I tried to cook marinated fried fish (Japanese-style Escabeche) It's called ""Nanban-zuke"" in Japanese. How do you usually cook small fish with a lot of bones?

Fish Nanban Zuke  (Japanese style Escabeche) step by step

  1. Julienne vegetables then put into a big bowl.
  2. Add ingredients for sauce to the bowl. Mix well.
  3. Cut the fish into bite-size and coat with flour. Shallow fry until it colours golden, then put into the bowl. Mix gently with vegetables.
  4. Marinate more than 20min to taste.

If by any chance you are familiar with Escabeche – a fried fish dish that's marinaded in a vinegar-based sauce in the Mediterranean and Latin American cuisines – Nanbanzuke is essentially the Japanese interpretation of that. Instead of cider vinegar and spices, we enliven the fish or meat with the concoction of the Japanese pantry such as dashi, mirin, and sake. Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle") is a Japanese fish dish. To prepare it, the fish (often Japanese jack mackerel or wakasagi smelt) is fried and then marinated in a mixture of vinegar, carrots, sugar, and chili peppers. Chicken breast "nanban", Escabeche Japanese style 鶏胸肉の南蛮 The type of Japanese dish in which fish or meat is first fried and then dressed in a sweet and slightly spicy vinegary sauce is called "nanban" 南蛮.

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