Nanbanzuke

Method

1. 1 Cut the fish into bite-sized pieces, pat dry, and then coat with a thin layer of cornstarch.
2. 2 Deep-fry the fish until golden brown and crispy, then remove and drain.
3. 3 To make the nanban pickling liquid: combine vinegar, soy sauce, sugar, and a little water, bring to a boil, then add dried chili peppers.
4. 4 Slice the onions and carrots into thin strips, spread them on the bottom of the tray, then arrange the hot fried fish on top.
5. 5 Pour hot water over the fish until it is completely submerged, let it cool, then refrigerate for 2 hours to allow the flavors to infuse.

With an appliance

• Air fryer 44 min

  Replace step 2: evenly spray oil on the cornstarch-coated fish, fry at 200 degrees for 10 minutes, flip at the 5th minute; pour hot soaking water over the fish immediately after frying in step 5.