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  Added: Apr 10, 2007  •  Visited (659)  •  Print version Print this recipe (30)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Fried Fish In Vinegared Sauce
(Nanban Zuke)
What You Need:
  • 1 small takano tjume (dried red pepper)
  • ¼ pound filleted fluke or flounder, cut into 8 pieces about 2 inches long and ½ inch wide
  • Vegetable oil
  • 2 to 3 tablespoons flour

    SAUCE
  • A 1-inch-square piece kombu (dried kelp), cut with a sharp knife from a sheet of packaged kombu and washed under cold running water
  • ½ cup niban dashi
  • 3 tablespoons rice vinegar, or substitute 3 tablespoons mild white vinegar
  • 1 tablespoon Japanese all-purpose soy sauce
  • 1½ teaspoons sugar
  • 1/8 teaspoon salt
  • MSG

  • How To Cook:
    1. Cut off the top of the red pepper and scoop out the seeds. Soak the pepper in cold water for 1 hour, then slice crosswise into very thin rings.

    2. In a 1-quart enameled or stainless-steel saucepan, combine the square of kombu, dashi, vinegar, soy sauce and sugar, and mix together thoroughly.

    3. Bring to a boil over high heat, add the salt and a few sprinkles of MSG, then remove the pan from the heat. Stir in the red-pepper rings, and cool to room temperature.

    4. Pour into a 10- to 12-inch skillet enough vegetable oil to rise about 2 inches up the side of the skillet. Heat the oil over high heat until a light haze forms above it.

    5. Dip the pieces of fish into the flour, shake off the excess, then fry for 30 seconds, or until the fish turns a light gold. Do not overcook.

    6. Remove the fish with a slotted spoon or tongs, and drain on paper towels. Pour the previously prepared sauce into a large bowl, add the fried fish and let it marinate for 2 to 4 hours, uncovered, at room temperature.

    7. Drain the fish, discard the sauce, and arrange 4 pieces of fish on each serving plate. Serve at room temperature as part of a Japanese meal, or as a first course.

    To Serve: 2
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Fish » Flounder & Sole
    Main Ingredient » Condiments » Vinegar
    Dish » Appetizers

     





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