Photograph of the finished Nanban-zuke

Japan · Cá chiên ngâm giấm hành Nanban

Nanban-zuke

40 min Hands-on time + 6 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea bass Sea bass 3.1 lb
  • Photograph of Tapioca starch Tapioca starch 8.5 oz
  • Photograph of Rice vinegar Rice vinegar 1 ⅓ cups
  • Photograph of Soy sauce Soy sauce ⅔ cup
  • Photograph of Sugar Sugar 5.6 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Carrot Carrot 1.6
  • Photograph of Dried chillies Dried chillies 1.1 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Dashi broth Dashi broth 2 ½ cups

Method

  1. 1 Cut the fish into cubes, coat with tapioca starch, and deep-fry at 180 degrees Celsius for 4 minutes until crispy.
  2. 2 Simmer vinegar with soy sauce, sugar, dashi, and dried chili peppers to make the nanban dipping sauce.
  3. 3 Place the freshly fried fish, still hot, into the hot soaking water; this allows the fish to absorb all the soaking water.
  4. 4 Cold pickled fish or fish in bland brine is a dish that is sour on the outside but bland on the inside.
  5. 5 Spread the shredded onions and carrots over the fish until it is completely covered.
  6. 6 Refrigerate for 6 hours, then serve cool; the longer it sits, the more flavorful it becomes.

With an appliance

  • Air fryer 35 min

    Replace step 1: spray oil evenly, then steam in a 200-degree hot air pot for 11 minutes; soak immediately while still hot.

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