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

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mackerel “namban-zuke”. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look 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 foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Mackerel “Namban-zuke” is something which I have loved my whole life.

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

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