Mackerel “Namban-zuke”
Mackerel “Namban-zuke”

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mackerel “namban-zuke”. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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.

Mackerel “Namban-zuke” is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Mackerel “Namban-zuke” is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mackerel “Namban-zuke”:
  1. Make ready 2 fillets mackerel
  2. Take 1/4 onion
  3. Take 5 cm carrot
  4. Take 6-8 fine bean
  5. Take 1 tbsp flour
  6. Get 3 tbsp vinegar
  7. Prepare 2 tbsp sake (or white wine)
  8. Get 1-2 tbsp sugar
  9. Get 2 tbsp soy sauce
  10. Prepare 1 pinch chilli flake
  11. Get oil for shallow fry
  12. Prepare some salt
Instructions to make Mackerel “Namban-zuke”:
  1. Cut mackerel into pieces and sprinkle some salt and leave it for 10mins. (To reduce fishy smell)
  2. Slice vegetables thinly.
  3. Mix the seasonings from vinegar to chilli flake. (I forgot to add chilli flake this time!)
  4. Dab the mackerel with kitchen paper to remove water on both sides. Then thinly cover with flour.
  5. Shallow fry mackerel both sides then wipe and remove the oil in the frying pan with kitchen paper.
  6. Add vegetables and stir fry about 1min then serve in a dish.
  7. Heat the mixed seasoning in the same frying pan until it’s starting to bubble. Then pour it on the vegetables and mackerel.
  8. It’s good as a cold dish in summer (cool it down in fridge) but also good warm, with Japanese rice and miso soup:)
  9. I used cider vinegar as it is easy to find in the UK but traditionally we use rice vinegar or malt vinegar.

So that is going to wrap it up for this special food mackerel “namban-zuke” recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!