Practical Method to Preparing Perfect Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke)
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We hope you got insight from reading it, now let's go back to horse mackerel nanbanzuke marinade (aji nanbanzuke) recipe. You can have horse mackerel nanbanzuke marinade (aji nanbanzuke) using 9 ingredients and 5 steps. Here is how you do it.
To make an extraordinary Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke), below are the materials required:
- You need 10 of small horse mackerel (aji).
- Get 1/2 of onion.
- You need 1/2 of carrot.
- Get 1 of green pepper.
- You need 50 ml of vineger.
- Provide 2 Tbsp of sugar.
- Prepare 2 Tbsp of soy sauce.
- Prepare 1 of red chili pepper.
- Take of Flour for dusting fish.
After preparing the components, now you are ready to make your tasty Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke) by following the guidances on this section:
- Remove the head and innards from the horse mackerels, wash with water and drain. If the horse mackerels are rather big, it's better to de-bone and fillet them..
- Season with a little salt and then dust each horse mackerel with flour. Heat 2 cups of oil on medium-high heat. When oil gets hot, add the horse mackerels and fry for about 2-3 minutes. Turn over and fry for another 2-3 minutes until it looks crispy brown! Remove from oil, drain and leave to cool..
- Slice the carrots and green pepper. Put all into a container..
- Mix the vinegar, sugar, and soy sauce to make the marinade..
- Once the fried horse mackerels have cooled, place them on the sliced vegetables. Pour the sauce on top and add the sliced red pepper as well. Keep in a fridge for one night and mix occasionally so that the horse mackerel marinates well..
Remove from oil, drain and leave to cool. To make this dish, small horse mackerel are deep-fried and then marinated in a vinegar-based sauce that includes red peppers and leeks. Since it's deep fried and marinated in vinegar, the fish bones actually become soft enough to eat. Nanbanzuke (Marinated Fried Fish) keeps well in the fridge and is usually served cold or at room temperature. Perfect in hot summer and for lunch boxes.
Recipe : Horse Mackerel Nanbanzuke Marinade (Aji Nanbanzuke)
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