Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mackerel “namban-zuke”. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mackerel “Namban-zuke” is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mackerel “Namban-zuke” is something that I’ve loved my entire life.
Sake-namban-zuke – marynowane kawałki łososia w delikatnej zalewie octowej / salmon with vinegar sauce. Photo about Deep-fried fish, marinated in a spicy sauce with vegetables onion and carrot etc Namban-zuke , Japanese food. Tori Namban-zuke is a versatile Japanese recipe that can be served hot or cold.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mackerel “Namban-zuke”:
- Make ready 2 fillets mackerel
- Take 1/4 onion
- Get 5 cm carrot
- Make ready 6-8 fine bean
- Take 1 tbsp flour
- Take 3 tbsp vinegar
- Take 2 tbsp sake (or white wine)
- Make ready 1-2 tbsp sugar
- Take 2 tbsp soy sauce
- Prepare 1 pinch chilli flake
- Take oil for shallow fry
- Take some salt
Steps 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.
So that’s going to wrap this up for this special food mackerel “namban-zuke” recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
