How to Prepare Yummy Nanbanzuke Fish Marinade

Nanbanzuke Fish Marinade. Nanbanzuke (Marinated Fried Fish) keeps well in the fridge and is usually served cold or at room temperature. Perfect in hot summer and for lunch boxes. Nanbanzuke (南蛮漬け) is almost like a Japanese version of escabeche which is common in the Spanish-speaking world, Portugal and France.

Nanbanzuke is more home-cooking than restaurant food, so it may not be found at Japanese restaurants in the US very often. 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. You can have Nanbanzuke Fish Marinade using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Nanbanzuke Fish Marinade

1. It's 10 of small, young mutsu or any white fish.
2. Prepare 1 of Cucumber.
3. It's 1/2 of Red bell pepper.
4. It's 50 ml of Vinegar.
5. Prepare 2 Tbsp of Sugar.
6. Prepare 2 Tbsp of Soy sauce.
7. It's of Flour as needed.
8. It's of Red Chili pepper if you like 1 pepper.
9. You need 2 cups of Oil for frying about.

Deep-fry in the vegetable oil until the fish start to float and turn golden-brown. Drain quickly on paper towels, then place the still-hot fish in a shallow, nonaluminum container. Place the cooked fish on some paper towels to remove any excess oil. Transfer the fish into the marinade while still hot.

Nanbanzuke Fish Marinade instructions

1. Fillet and clean fish if needed. If using a large fillet, cut into smaller pieces. Season with salt and lightly dust with flour..
2. Heat oil on medium-high. Once hot, fry fish for 2-3 minutes on each side until crispy and golden brown..
3. Slice cucumber and red pepper and place all vegetables into a tupperware container. Mix the vinegar, sugar and soy sauce together in small bowl..
4. Lay the fried fish over top vegetables and pour over the marinade dressing. Add the chili pepper. Marinate overnight in fridge, mixing occasionally..

Carefully mix the fish in the marinade to completely coat them with the marinade. Marinate the fish overnight in the fridge for best results, otherwise the fish need to be marinated for at least half an hour. Nanbanzuke is a Japanese dish consisting of fried fish that is marinated in vinegar and served with vegetables. The fish used for nanbazuke is usually small yellowtail, smelt, blue mackerel, or whiting, while the marinade typically consists of vinegar, sake, mirin, soy sauce, and sugar Let's prepare the sweet vinegar sauce. Shred the dashi kombu seaweed with a pair of kitchen shears.