Fish Nanban Zuke (Japanese style Escabeche). Nanbanzuke or nanban-zuke 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. How to Make Nanbanzuke, Japanese Escabeche.
How to Cook Japanese style Escabeche "Nanbanzuke"【Japanese recipe】.
Those countries have a dish " Escabeche" which is fried small fish marinated in vinegar sauce.
Because Escabeche was brought to Japan through the trade with Spain and Portugal, the dish was named "Nanban-zuke". * The nanban story.
You can have Fish Nanban Zuke (Japanese style Escabeche) using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Fish Nanban Zuke (Japanese style Escabeche)
- You need 1 lb of Fish you like (Ling cod, Salmon, Snapper, Sole, Halibut, Mackerel, etc).
- You need of Wheat Flour.
- You need 100 g of Onion.
- You need 50 g of Carrot.
- You need 50 g of Bell pepper.
- You need of (Sauce for marinade).
- It's 6 of table spoons Vinegar.
- It's 6 of table spoons Soy Sauce.
- You need 2 of table spoons Sugar.
Nanban 南蛮 in Japanese translates to southern barbarian. In the history of Japan this was the old word to used to describe the It was the Portuguese who first brought chili to Japan. Furthermore this recipe happens to be the Japanese version of Portuguese escabeche. Deep fried Japanese smelts flavoured with seasoned vinegar and served with sliced daikon and scallions. stew); nanban-zuke (Japanese escabeche); mizutaki (chicken hotpot); motsu nabe (offal hotpot); tonkatsu (pork schnitzel); simmered sole; taco rice; rice - Japanese Food and Cooking: rice; noodles; vegetables; beans; tofu; mushrooms; seaweeds; herbs; fruit; shellfish; fish; fish roe; fish paste; meat.
Fish Nanban Zuke (Japanese style Escabeche) step by step
- Julienne vegetables then put into a big bowl.
- Add ingredients for sauce to the bowl. Mix well.
- 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.
- Marinate more than 20min to taste.
Wakasaki no nanban zuke_ is another popular dish, consisting of small, whole ice fish (which are An alcohol-free (no mirin) version of a versatile Japanese vinegar based sauce that can be used as a Perhaps nanban sauce comes from escabeche, a Spanish and Portuguese dish of fish that are first. Nanbanzuke or nanban-zuke is a Japanese fish dish. To prepare it, the fish (often Japanese jack mackerel or Wakasagi smelt) is first fried, then marinated in vinegar and other ingredients. I am never sure though where it falls food category-wise. It is deep fried, so could be considered an agemono, but then the I like nanban-zuke, but rarely make it, I almost always get it from supermarkets.