Ingredients with Measurements:
- 1 lb of white fish fillet (such as cod or halibut)
- 1/2 cup of rice vinegar
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 2 tbsp of sugar
- 1 tbsp of grated ginger
- 1/4 cup of sesame oil
- 1/4 cup of vegetable oil
- 2 tbsp of sesame seeds
- 1/4 cup of chopped scallions
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together the rice vinegar, soy sauce, mirin, sugar, and grated ginger until the sugar is dissolved.
2. Cut the fish fillet into bite-sized pieces and add them to the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
3. In a non-stick skillet, heat the sesame oil and vegetable oil over medium-high heat.
4. Remove the fish from the marinade and pat dry with paper towels. Season with salt and pepper.
5. Add the fish to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
6. Remove the fish from the skillet and place on a serving platter.
7. In a small mixing bowl, whisk together the remaining marinade with the sesame seeds and chopped scallions.
8. Drizzle the sesame dressing over the fish and serve.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours
- Cooking time: 10 minutes
Temperature:
- Skillet: Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 10g
- Protein: 20g
Substitutions for ingredients:
- White fish fillet: Salmon or tuna can be used instead.
- Rice vinegar: Apple cider vinegar can be used instead.
- Mirin: Dry sherry or white wine can be used instead.
- Sesame oil: Peanut oil or vegetable oil can be used instead.
- Sesame seeds: Poppy seeds or sunflower seeds can be used instead.
Variations:
- Add sliced cucumber or carrot to the marinade for extra crunch.
- Substitute the sesame dressing with a spicy mayo for a different flavor profile.
Tips and tricks:
- Make sure to pat the fish dry before cooking to ensure a crispy exterior.
- Use a non-stick skillet to prevent the fish from sticking.
- Serve with steamed rice to make it a complete meal.
Storage instructions:
- Store any leftover fish in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the fish in a non-stick skillet over medium heat until heated through.
Presentation ideas:
- Serve the fish on a bed of lettuce for a colorful presentation.
- Garnish with additional scallions and sesame seeds.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Steamed rice
- Pickled vegetables
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the fish is sticking to the skillet, try adding more oil to the pan.
Food safety advice:
- Make sure to refrigerate the fish while marinating to prevent bacteria growth.
Food history:
- Nanbanzuke is a traditional Japanese dish that originated in the southern region of Kyushu.
Flavor profiles:
- Tangy, sweet, and savory with a nutty sesame flavor.
Serving suggestions:
- Serve as an appetizer or as a main dish with steamed rice.
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Region: Japanese