Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mackerel “namban-zuke”. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mackerel “Namban-zuke” is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Mackerel “Namban-zuke” is something which I’ve loved my whole life. They are fine and they look fantastic.
Sake-namban-zuke – marynowane kawałki łososia w delikatnej zalewie octowej / salmon with vinegar sauce..especialmente em longas viagens, eram mantidos em vinagre que os impedia de se deteriorarem durante meses. assim surgiu o escabeche, técnica muito utilizada no Japão (Namban-zuke)." Iwashi no namban-zuke (sardines frites marinées à la sauce de SOJA vinaigrée). Poissons et fruits de mer >>. Un piatto ricco di storia e arrivato in Giappone grazie ai portoghesi che ci hanno insegnato la tecnica della conservazione degli alimenti con l'aceto.
To begin with this recipe, we have to first prepare a few ingredients. You can have mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you cook that.
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The ingredients needed to make Mackerel “Namban-zuke”:
- Make ready 2 fillets mackerel
- Prepare 1/4 onion
- Take 5 cm carrot
- Prepare 6-8 fine bean
- Make ready 1 tbsp flour
- Take 3 tbsp vinegar
- Prepare 2 tbsp sake (or white wine)
- Make ready 1-2 tbsp sugar
- Take 2 tbsp soy sauce
- Get 1 pinch chilli flake
- Make ready oil for shallow fry
- Get some salt
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Instructions to make Mackerel “Namban-zuke”:
- Cut mackerel into pieces and sprinkle some salt and leave it for 10mins. (To reduce fishy smell)
- Slice vegetables thinly.
- Mix the seasonings from vinegar to chilli flake. (I forgot to add chilli flake this time!)
- Dab the mackerel with kitchen paper to remove water on both sides. Then thinly cover with flour.
- Shallow fry mackerel both sides then wipe and remove the oil in the frying pan with kitchen paper.
- Add vegetables and stir fry about 1min then serve in a dish.
- Heat the mixed seasoning in the same frying pan until it’s starting to bubble. Then pour it on the vegetables and mackerel.
- It’s good as a cold dish in summer (cool it down in fridge) but also good warm, with Japanese rice and miso soup:)
- I used cider vinegar as it is easy to find in the UK but traditionally we use rice vinegar or malt vinegar.
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