Ingredients with Measurements:
- 1 pound of white fish (such as cod or halibut)
- 1/2 cup of soy sauce
- 1/2 cup of rice vinegar
- 1/4 cup of sugar
- 1/2 onion, thinly sliced
- 1/2 carrot, thinly sliced
- 1/4 cup of sliced ginger
- 1/4 cup of sliced garlic
- 1/2 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of vegetable oil
- 1/2 cup of mayonnaise
- 1 tablespoon of sriracha sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped green onions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet
- Tongs
- Paper towels
- Small mixing bowl
- Spoon
Step-by-step instructions:
1. In a large mixing bowl, combine soy sauce, rice vinegar, and sugar. Whisk until sugar is dissolved.
2. Add thinly sliced onion, carrot, ginger, and garlic to the bowl. Mix well.
3. Cut the white fish into bite-sized pieces and add to the bowl. Mix until all the fish pieces are coated with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. In a separate mixing bowl, combine flour, cornstarch, salt, and black pepper. Mix well.
6. Heat vegetable oil in a large skillet over medium-high heat.
7. Take the fish pieces out of the marinade and pat dry with paper towels.
8. Dredge the fish pieces in the flour mixture, shaking off any excess.
9. Fry the fish pieces in the hot oil until golden brown and crispy, about 2-3 minutes per side. Use tongs to flip the fish pieces.
10. Remove the fried fish pieces from the skillet and place them on a paper towel-lined plate to drain excess oil.
11. In a small mixing bowl, combine mayonnaise, sriracha sauce, honey, rice vinegar, salt, and black pepper. Mix well.
12. Serve the fried fish pieces with the spicy mayo sauce on top.
13. Garnish with chopped green onions and cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying the fish pieces
Serving size:
4 servings
Nutritional information:
Calories per serving: 480
Total fat: 28g
Saturated fat: 4g
Cholesterol: 60mg
Sodium: 2200mg
Total carbohydrate: 33g
Dietary fiber: 2g
Total sugars: 14g
Protein: 23g
Substitutions for ingredients:
- White fish can be substituted with any firm white fish such as tilapia or sea bass.
- Soy sauce can be substituted with tamari sauce for a gluten-free option.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sriracha sauce can be substituted with any hot sauce of your choice.
Variations:
- Instead of frying the fish pieces, they can be grilled or baked in the oven.
- The spicy mayo sauce can be substituted with tartar sauce or aioli.
- Vegetables in the marinade can be substituted with any vegetables of your choice such as bell peppers or mushrooms.
Tips and tricks:
- Make sure to pat dry the fish pieces before dredging them in the flour mixture to ensure a crispy coating.
- Use a slotted spoon or tongs to remove the fried fish pieces from the skillet to prevent excess oil from getting on the plate.
- Adjust the amount of sriracha sauce in the spicy mayo sauce to your desired level of spiciness.
Storage instructions:
Leftover fried fish pieces can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the leftover fried fish pieces, place them on a baking sheet and bake in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Nanbanzuke with Spicy Mayo on a large platter with the spicy mayo sauce drizzled on top. Garnish with chopped green onions and cilantro.
Garnishes:
Chopped green onions and cilantro
Pairings:
- Serve with steamed rice and a side of miso soup for a complete meal.
- Pair with a light and refreshing salad such as cucumber and seaweed salad.
Suggested side dishes:
- Steamed rice
- Miso soup
- Cucumber and seaweed salad
Troubleshooting advice:
- If the fish pieces are not crispy enough, increase the heat of the oil or fry them for a longer time.
- If the spicy mayo sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to marinate the fish in the refrigerator to prevent bacterial growth.
- Use a food thermometer to ensure the internal temperature of the fish reaches 145°F before serving.
Food history:
Nanbanzuke is a traditional Japanese dish that originated in the Kyushu region. It is a type of pickling method where fish or meat is marinated in a mixture of vinegar, soy sauce, and sugar. The name "nanban" comes from the Portuguese word "namban" which means "southern barbarian". The dish was introduced to Japan by Portuguese traders in the 16th century.
Flavor profiles:
The Nanbanzuke with Spicy Mayo has a savory and tangy flavor from the soy sauce and rice vinegar marinade. The spicy mayo sauce adds a creamy and spicy kick to the dish.
Serving suggestions:
Serve the Nanbanzuke with Spicy Mayo as an appetizer or a main dish. It is a great dish to serve at a party or a family gathering.
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Region: Japanese