RecipeKoaji no Nambanzuke

Deep fried small mackerel marinated in seasoned vinegar

Ingredients

16 small mackerel (koaji) *8 cm (3 inches) to 10 cm (4 inches) long


50 g (0.1 lb) flour


1 red pepper


1 cup of vinegar


4 tablespoons sugar


1 tablespoon soy sauce


1 onion (tamanegi)


2.5 cups salad oil

Directions

1Mix vinegar, sugar, soy sauce. Remove the seed of red pepper, cut it into 1 mm (0.04 inch) -thick rounds.

2-

3Cut the onion in half and cut them into 1 mm (0.04 inch) -thick slices.

4Remove the Zeigo, clean and wash the fi sh. (Zeigo are scales located near the tail.)

5-

6-

7-

8Coat the fish in the flour.

9Heat the oil to 180 degrees C. Deep fry the fish in the oil.

10Leave the deep-fried fish in the marinade. Add the onion and red pepper. Let it cool until the fish is well soaked. Cooling in a refrigerator increases the dish’s taste.

Tips
Tips:

-Small mackerel are substitutable with pond melt (wakasagi), shishamo smelt, and large mackerel fillets.

-If mild taste is favored, omit the red pepper. If light taste is favored, add 1 tablespoon of lemon juice.

-Besides the onion, enjoy variations such as grilled leek (5 cm or 2 inches), 2 mm (0.08 inch) -thick paprika, or petit tomato.
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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