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

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mackerel “namban-zuke”. One of my favorites. This time, I will 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 recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Mackerel “Namban-zuke” is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Mackerel “Namban-zuke”:
  1. Get 2 fillets mackerel
  2. Prepare 1/4 onion
  3. Prepare 5 cm carrot
  4. Prepare 6-8 fine bean
  5. Prepare 1 tbsp flour
  6. Take 3 tbsp vinegar
  7. Make ready 2 tbsp sake (or white wine)
  8. Take 1-2 tbsp sugar
  9. Prepare 2 tbsp soy sauce
  10. Get 1 pinch chilli flake
  11. Make ready oil for shallow fry
  12. Take some salt
Steps 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. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!