Photograph of the finished Nanbanzuke

Japan · Cá chiên ngâm giấm Nanbanzuke

Nanbanzuke

45 min Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock Pollock 1.3 lb
  • Photograph of Cornstarch Cornstarch 4.2 oz
  • Photograph of Rice vinegar Rice vinegar 1 cups
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 1.2
  • Photograph of Dried chillies Dried chillies 4
  • Photograph of Oil Oil 1 ⅔ cups

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.

Start cooking