Ingredients with Measurements:
- 1 pound of firm white fish (such as cod or halibut)
- 1/2 cup of soy sauce
- 1/2 cup of rice vinegar
- 1/4 cup of mirin
- 1 tablespoon of sugar
- 1/2 teaspoon of grated ginger
- 1/2 teaspoon of grated garlic
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of thinly sliced onion
- 1/2 cup of thinly sliced carrot
- 1/2 cup of thinly sliced shiso leaves
- 1/4 cup of sliced scallions
- 1 tablespoon of sesame seeds
Special equipment needed:
- Large bowl
- Plastic wrap
- Cutting board
- Knife
- Measuring cups and spoons
- Small saucepan
- Whisk
- Serving dish
Step-by-step instructions:
1. Rinse the fish and pat it dry with paper towels. Cut it into bite-sized pieces and place them in a large bowl.
2. In a small saucepan, combine the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, and red pepper flakes. Heat the mixture over medium heat until the sugar dissolves, stirring occasionally.
3. Pour the sauce over the fish in the bowl. Add the sliced onion, carrot, and shiso leaves. Toss everything together gently to coat the fish and vegetables with the sauce.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
5. When ready to serve, sprinkle the sliced scallions and sesame seeds over the top of the fish mixture. Serve in a shallow dish.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 2g
- Carbohydrates: 12g
- Protein: 30g
Substitutions for ingredients:
- Instead of white fish, you can use salmon or tuna.
- Instead of shiso leaves, you can use cilantro or parsley.
Variations:
- Add sliced cucumber or bell pepper for extra crunch.
- Use sake instead of mirin for a different flavor.
- Add a splash of lime juice for a citrusy twist.
Tips and tricks:
- Make sure to use firm fish that won't fall apart when marinating.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- If you don't have shiso leaves, you can omit them or use another herb.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This dish is meant to be served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the nanbanzuke in a shallow dish, garnished with sliced scallions and sesame seeds.
Garnishes:
- Sliced scallions and sesame seeds
Pairings:
- Serve with a side of steamed rice and miso soup.
Suggested side dishes:
- Steamed rice and miso soup
Troubleshooting advice:
- If the fish is too salty, rinse it under cold water before marinating.
Food safety advice:
- Make sure to use fresh fish and refrigerate the dish promptly after serving.
Food history:
- Nanbanzuke is a Japanese dish that originated in the southern island of Kyushu. It was inspired by the Portuguese sailors who introduced tempura and other fried foods to Japan in the 16th century.
Flavor profiles:
- Salty, tangy, and slightly spicy
Serving suggestions:
- Serve as an appetizer or as part of a Japanese-style meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese