Ingredients with Measurements:
- 1 lb. of white fish fillets
- 1 cup of all-purpose flour
- 1 cup of cornstarch
- 1 tsp. of salt
- 1 tsp. of black pepper
- 1 egg
- 1 cup of cold water
- 2 cups of vegetable oil
- 1/2 cup of rice vinegar
- 1/4 cup of sugar
- 1/4 cup of soy sauce
- 1/4 cup of ketchup
- 1/4 cup of water
- 1 tbsp. of cornstarch
- 1 tbsp. of grated ginger
- 1 tbsp. of minced garlic
- 1 tbsp. of chopped green onions
- 1 tbsp. of sesame seeds
Special equipment needed:
- Deep fryer or large pot
- Wire rack
- Large mixing bowl
- Whisk
- Small saucepan
Step-by-step instructions:
1. Rinse the fish fillets and pat dry with paper towels. Cut into bite-sized pieces and set aside.
2. In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Whisk to combine.
3. In a separate bowl, beat the egg and cold water together.
4. Dip the fish pieces into the egg mixture, then coat with the flour mixture.
5. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
6. Fry the fish pieces in batches until golden brown and crispy, about 3-4 minutes per batch. Use a wire rack to drain excess oil.
7. In a small saucepan, combine the rice vinegar, sugar, soy sauce, ketchup, water, cornstarch, grated ginger, minced garlic, and chopped green onions. Whisk to combine.
8. Cook the sauce over medium heat, stirring constantly, until it thickens and becomes glossy, about 5-7 minutes.
9. Pour the sweet and sour sauce over the fried fish pieces and sprinkle with sesame seeds.
10. Serve hot with steamed rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Vegetable oil for frying: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- White fish fillets: any firm white fish such as cod, haddock, or tilapia
- Rice vinegar: apple cider vinegar or white wine vinegar
- Soy sauce: tamari or coconut aminos
- Ketchup: tomato paste or barbecue sauce
Variations:
- Add chopped bell peppers, carrots, and onions to the sweet and sour sauce for a vegetable-packed version.
- Substitute chicken or shrimp for the fish fillets.
- Use panko breadcrumbs instead of the flour mixture for a crunchier coating.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Use a wire rack to drain excess oil and prevent the fried fish from becoming soggy.
- Double the sweet and sour sauce recipe if you prefer a saucier dish.
Storage instructions:
- Store leftover fried fish and sweet and sour sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fried fish in a preheated oven at 350°F for 10-15 minutes or until heated through.
- Reheat the sweet and sour sauce in a small saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
- Serve the fried fish and sweet and sour sauce in separate bowls for a DIY dipping experience.
- Garnish with chopped green onions and sesame seeds for a pop of color and flavor.
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the coating is not sticking to the fish, make sure to pat the fish dry with paper towels before dipping in the egg mixture.
- If the sweet and sour sauce is too thick, add more water to thin it out. If it is too thin, add more cornstarch.
Food safety advice:
- Use a thermometer to ensure the oil reaches the proper temperature for frying.
- Do not overcrowd the fryer or pot to prevent the oil from cooling down and the fish from becoming soggy.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Nanbanzuke is a Japanese dish that originated in Kyushu, a region in southern Japan. It is typically made with fish marinated in vinegar and served with a spicy sauce.
Flavor profiles:
- The fried fish has a crispy and crunchy texture, while the sweet and sour sauce is tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the fried nanbanzuke with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Japanese