Mackerel Nanban-zuke (Marinated Fried Mackerel)
ID: 3a8c6d74...
An easy fish dish using store-bought, boneless salted mackerel. Simply pan-fry the mackerel and soak it in a piping hot marinade. The refreshing, tangy sauce soaks into the succulent fish, making it delicious served alongside crunchy vegetables. Perfect for meal prep or as a bento box side dish.
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🍳 Cooking Flow
Julienne the onions, carrots, and bell peppers, and slice the chili pepper into rings after removing the seeds. → Bring the marinade ingredients to a boil in a small saucepan, then pour the hot sauce over the onions and carrots to combine. → Pat the mackerel dry, slice into diagonal strips, and coat lightly with potato starch. → Heat salad oil in a frying pan and pan-fry the mackerel on both sides until golden and crispy, starting with the skin side. → Add the hot mackerel, bell peppers, and chili pepper to the bowl of marinade, toss gently, cover with plastic wrap, and let marinate for 30 minutes.
Cooking Steps
Brief Cooking Order
Julienne the onions, carrots, and bell peppers, and slice the chili pepper into rings after removing the seeds. → Bring the marinade ingredients to a boil in a small saucepan, then pour the hot sauce over the onions and carrots to combine. → Pat the mackerel dry, slice into diagonal strips, and coat lightly with potato starch. → Heat salad oil in a frying pan and pan-fry the mackerel on both sides until golden and crispy, starting with the skin side. → Add the hot mackerel, bell peppers, and chili pepper to the bowl of marinade, toss gently, cover with plastic wrap, and let marinate for 30 minutes.
Introduction
An easy fish dish using store-bought, boneless salted mackerel. Simply pan-fry the mackerel and soak it in a piping hot marinade. The refreshing, tangy sauce soaks into the succulent fish, making it delicious served alongside crunchy vegetables. Perfect for meal prep or as a bento box side dish.
Step 1
Thinly slice the onion (1/2 piece), remove the core, and place in a bowl.
Step 2
Peel the carrot (50g), slice into thin rounds, then julienne, and add to the same bowl as the onion.
Step 3
Press the stem of the bell pepper (1 piece) in with your thumb, cut in half, remove the seeds and stem, then julienne. Set the bell pepper aside in a separate container.
Step 4
Cut the chili pepper (1 piece) in half, remove the seeds, and use kitchen shears to cut into thin rounds.
Step 5
In a small saucepan, combine water (150ml), soy sauce (3 tablespoons), sugar (1 tablespoon), mirin (2.5 tablespoons), and vinegar (4 tablespoons). Bring to a boil and continue to cook for about 20 seconds.
Ingredients List
Important Notes
Using 'boneless salted mackerel' available at supermarkets saves you the hassle of removing bones and makes the dish safe and enjoyable to eat. If using fresh mackerel, lightly salt it and pat dry before proceeding with the steps. 💡
Pouring the hot sauce directly over the onions and carrots helps remove the sharpness of the onions and softens the carrots to the perfect texture. 🔥
Because bell peppers lose their color if soaked in hot sauce for too long, add them to the bowl with the hot, freshly fried mackerel at the end to keep them vibrant. ⚠️
This dish is also incredibly delicious when stored in a container and chilled in the refrigerator. 👥
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