Recipe of Delicious Fish Nanban Zuke  (Japanese style Escabeche)

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Fish Nanban Zuke  (Japanese style Escabeche). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Fish Nanban Zuke  (Japanese style Escabeche) Recipe. Fish Nanban Zuke (Japanese style Escabeche) This is a traditional dish popular in Japanese Izakaya (dining bar) , but often made at home as well. 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.

You can cook Fish Nanban Zuke  (Japanese style Escabeche) using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Fish Nanban Zuke  (Japanese style Escabeche)

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

The Japanese adapted the Portuguese dish to their tastes, using a variety of small fish such as wakasagi.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.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.To prepare it, the fish (often Japanese jack mackerel or Wakasagi smelt) is first fried, then marinated in vinegar and other ingredients. "Zuke" (or "dzuke") means marinated.

Fish Nanban Zuke  (Japanese style Escabeche) step by step

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.

There is a similar dish to escabeche, Spanish cooking, in common Japanese dish.Japanese Nanban marinade cooking is pan fried or deep fried meat, poultry or seafood marinated in soy sauce based.The Japanese referred to them as nanban jin or the "southern barbarians." In addition to Christianity and trade, these early Portuguese visitors brought with them escabeche, a fried and pickled seafood delicacy popular in their homeland.

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.Because Escabeche was brought to Japan through the trade with Spain and Portugal, the dish was named "Nanban-zuke". *"Zuke" means marinated.Today, I cooked Nanbanzuke using John Dory that.Nanban (南蛮) literary means "southern barbarian(s)" in Chinese-based Japanese words (or kango 漢語 - Chinese loanwords in the Japanese language), originally referring to the people of South Asia and Southeast Asia.