Recipe: Perfect Fish Nanban Zuke  (Japanese style Escabeche)

Fish Nanban Zuke  (Japanese style Escabeche). Nanbanzuke or nanban-zuke is a Japanese fish dish. To prepare it, the fish (often Japanese jack mackerel or wakasagi smelt) is fried and then marinated in a mixture of vinegar, carrots, sugar, and chili peppers. Deep fried Japanese smelts flavoured with seasoned vinegar and served with sliced daikon and scallions.

Fish Nanban Zuke  (Japanese style Escabeche) Because Escabeche was brought to Japan through the trade with Spain and Portugal, the dish was named "Nanban-zuke". * How to Make Nanbanzuke, Japanese Escabeche. Nanbanzuke (Marinated Fried Fish) is made of bite size pieces of deep fried fish and vegetables, marinated in slightly sweet vinegar and soy based Nanbanzuke (Marinated Fried Fish) keeps well in the fridge and is usually served cold or at room temperature. Nanbanzuke or nanban-zuke is a Japanese fish dish. You can cook Fish Nanban Zuke  (Japanese style Escabeche) using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Fish Nanban Zuke  (Japanese style Escabeche)

  1. Prepare 1 lb of Fish you like (Ling cod, Salmon, Snapper, Sole, Halibut, Mackerel, etc).
  2. Prepare of Wheat Flour.
  3. It's 100 g of Onion.
  4. You need 50 g of Carrot.
  5. It's 50 g of Bell pepper.
  6. You need of (Sauce for marinade).
  7. Prepare 6 of table spoons Vinegar.
  8. Prepare 6 of table spoons Soy Sauce.
  9. You need 2 of table spoons Sugar.

To prepare it, the fish (often Japanese jack mackerel or Wakasagi smelt) is first fried, then marinated in vinegar and other ingredients. Nanbanzuke may not be on your radar when comes to Japanese food, but it is actually a popular dish If by any chance you are familiar with Escabeche - a fried fish dish that's marinaded in a vinegar-based sauce in the Mediterranean and Latin American cuisines. Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle") is a Japanese fish dish. Nanban 南蛮 in Japanese translates to southern barbarian.

Fish Nanban Zuke  (Japanese style Escabeche) instructions

  1. Julienne vegetables then put into a big bowl.
  2. Add ingredients for sauce to the bowl. Mix well.
  3. Cut the fish into bite-size and coat with flour. Shallow fry until it colours golden, then put into the bowl. Mix gently with vegetables.
  4. Marinate more than 20min to taste.

In the history of Japan this was the old word to used to describe the It was the Portuguese who first brought chili to Japan. Furthermore this recipe happens to be the Japanese version of Portuguese escabeche. Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle") is a Japanese fish dish resembling escabeche. To prepare it, the fish (often Japanese jack mackerel or Wakasagi smelt) is first fried, then marinated in vinegar and other ingredients. Japanese fish dish - download this royalty free Stock Photo in seconds.