Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, fish nanban zuke  (japanese style escabeche). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Fish Nanban Zuke  (Japanese style Escabeche) is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Fish Nanban Zuke  (Japanese style Escabeche) is something which I’ve loved my whole life. They are fine and they look fantastic.

The origin of Nanbanzuke is said to be from "Escabeche," also marinated fried fish with vegetables of Spain and Portugal. After hundreds of years, Japanese people consider Nanbanzuke a part of Japanese cuisine and don't even think of it as originally from Europe today. Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to introduce anybody who does not familiar with fish.

To get started with this particular recipe, we must prepare a few ingredients. You can cook fish nanban zuke  (japanese style escabeche) using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Fish Nanban Zuke  (Japanese style Escabeche):

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

Here is how you cook it. Japanese style escabeche: fried fish or meat marinated in the sour marinade. In his course, you can learn: The useful marinating method leveraging the temperature Effective usage of potato starch for frying in Japanese cuisine. Vinegar, Soy sauce and onion soften fishy smell (I strongly insist fresh fish is not smelly at all though) , so good to introduce anybody who does not familiar with fish.

Steps to make Fish Nanban Zuke  (Japanese style Escabeche):

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

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 is essentially the Japanese interpretation of that. Instead of cider vinegar and spices, we enliven the fish or meat with the concoction of the Japanese pantry such as dashi, mirin, and sake. Nanban is a Sino-Japanese word, originally referred to the inhabitants of Southeast Asia, particularly the islands of modern-day Philippines and Indonesia. Consequently, 'Nanban' became to designate Portugal and Spain (mainly the. Recipe: Nanban-zuke (Fried fish in vinegar with onion) Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle") is a Japanese fish dish resembling escabeche.

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