Ingredients with Measurements:
- 1 lb. of white fish fillets (such as cod or halibut)
- 1/2 cup of rice vinegar
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 1 tablespoon of sugar
- 1/2 onion, thinly sliced
- 1/2 carrot, thinly sliced
- 1/2 cup of cornstarch
- 1/2 cup of vegetable oil
- 2 tablespoons of yuzu kosho
- 1 tablespoon of chopped green onions
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the fish fillets and pat dry with paper towels. Cut them into bite-sized pieces and set aside.
2. In a medium-sized saucepan, combine the rice vinegar, soy sauce, mirin, and sugar. Heat over medium heat until the sugar dissolves.
3. Add the sliced onion and carrot to the saucepan and cook for 5 minutes until they are slightly softened.
4. Add the fish pieces to the saucepan and cook for 5-7 minutes until they are cooked through.
5. Remove the saucepan from heat and let it cool to room temperature.
6. In a shallow dish, spread the cornstarch evenly.
7. Heat the vegetable oil in a frying pan over medium-high heat.
8. Dredge the fish pieces in the cornstarch and shake off any excess.
9. Fry the fish pieces in the hot oil until they are golden brown and crispy.
10. Drain the fried fish pieces on a paper towel.
11. In a small bowl, mix the yuzu kosho and chopped green onions.
12. In a serving dish, arrange the fried fish pieces and pour the cooled sauce over them.
13. Top the fish with the yuzu kosho mixture.
14. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for the saucepan
- Medium-high heat for the frying pan
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 22g
- Protein: 24g
Substitutions for ingredients:
- Any white fish fillets can be used instead of cod or halibut.
- Lemon juice can be used instead of yuzu kosho.
Variations:
- Shrimp can be used instead of fish.
- The fried fish pieces can be served on a bed of lettuce or rice.
Tips and tricks:
- Make sure to pat the fish fillets dry before cutting them into pieces to prevent excess moisture.
- Use a slotted spoon to remove the fried fish pieces from the frying pan to prevent excess oil on the fish.
- The sauce can be made in advance and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the leftover nanbanzuke in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the nanbanzuke in the microwave or on the stove over low heat until warmed through.
Presentation ideas:
- Serve the nanbanzuke in a shallow dish with the fried fish pieces arranged neatly on top.
- Garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions or 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 fried fish pieces are not crispy, increase the heat of the frying pan or fry them for a longer period of time.
- If the sauce is too salty, add a bit of water to dilute it.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent any foodborne illnesses.
- Store the leftover nanbanzuke in the refrigerator and consume within 3 days.
Food history:
- Nanbanzuke is a Japanese dish that originated in the southern island of Kyushu. It was introduced by Portuguese traders in the 16th century and has since become a popular dish in Japan.
Flavor profiles:
- The nanbanzuke has a sweet and sour flavor from the vinegar and mirin, with a hint of spiciness from the yuzu kosho.
Serving suggestions:
- Serve the nanbanzuke as an appetizer or as a main dish with steamed rice and miso soup.
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Region: Japanese