Baby Horse Mackerel Nanban-zuke 187kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21012
cooking time 40 minutes
comment Nanban means dishes with leek and red chili pepper. Foreign countries such as Portugal and Spain were called Nanban at the end of the Muromachi era. The term nanban was attached to the ingredients and the cooking methods introduced from these countries.
image Enjoy the vegetables and horse mackerel marinated in sweet and sour sauce with plenty of vegetables.
Horse mackerel (70 g per horse mackerel) 4
(A) Dashi stock 1 and 1/2 cup
(A) Vinegar 1/4 cup
(A) Soy sauce 2 and 1/2 tbsp
(A) Sugar 1 tbsp
Onion 50 g
Shiro-negi (white part of a Japanese leek), finely chopped 20 g
Shiitake mushroom 1
Mini tomatoes 2
Starch as needed
Oil as needed

Thinly slice the onion crosswise. Remove the stalk from the mini tomatoes and cut lengthwise into halves. Cut the white leek into 2-cm long cylinders and grill over direct heat. Stem the shiitake mushrooms, cut into quarters, and grill over direct heat.

Mix the (A) ingredients. Remove the scutes and the guts of the baby horse mackerels. Wash with water and pat dry. Make a slit on the skin along the spine.

Dust the (2) baby horse mackerels with the starch and deep fry in the oil at 170oC until the fish is no longer succulent. Take the fish out of the oil and let sit while the remaining heat cooks the spine.

Deep fry the (3) fish again in the oil at 170oC until crispy. Pour the mixed (A) ingredients over the baby horse mackerels, the onion, the white leek and the shiitake mushrooms and marinate. Place on a serving plate and garnish with the mini tomatoes. Pour on the sauce and serve.

technique To make the horse mackerel crispy, deep fry it twice until the bones are thoroughly cooked.
  1. Thinly slice the onion crosswise. Remove the stalk from the mini tomatoes and cut lengthwise into halves. Cut the white leek into 2-cm long cylinders and grill over direct heat. Stem the shiitake mushrooms, cut into quarters, and grill over direct heat.
  2. Mix the (A) ingredients. Remove the scutes and the guts of the baby horse mackerels. Wash with water and pat dry. Make a slit on the skin along the spine.
  3. Dust the (2) baby horse mackerels with the starch and deep fry in the oil at 170oC until the fish is no longer succulent. Take the fish out of the oil and let sit while the remaining heat cooks the spine.
  4. Deep fry the (3) fish again in the oil at 170oC until crispy. Pour the mixed (A) ingredients over the baby horse mackerels, the onion, the white leek and the shiitake mushrooms and marinate. Place on a serving plate and garnish with the mini tomatoes. Pour on the sauce and serve.