Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mackerel “namban-zuke”. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mackerel “Namban-zuke” is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Mackerel “Namban-zuke” is something which I’ve loved my whole life. They are fine and they look fantastic.

Sake-namban-zuke – marynowane kawałki łososia w delikatnej zalewie octowej / salmon with vinegar sauce..especialmente em longas viagens, eram mantidos em vinagre que os impedia de se deteriorarem durante meses. assim surgiu o escabeche, técnica muito utilizada no Japão (Namban-zuke)." Iwashi no namban-zuke (sardines frites marinées à la sauce de SOJA vinaigrée). Poissons et fruits de mer >>. Un piatto ricco di storia e arrivato in Giappone grazie ai portoghesi che ci hanno insegnato la tecnica della conservazione degli alimenti con l'aceto.

To begin with this recipe, we have to first prepare a few ingredients. You can have mackerel “namban-zuke” using 12 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mackerel “Namban-zuke”:

1. Make ready 2 fillets mackerel
2. Prepare 1/4 onion
3. Take 5 cm carrot
4. Prepare 6-8 fine bean
5. Make ready 1 tbsp flour
6. Take 3 tbsp vinegar
7. Prepare 2 tbsp sake (or white wine)
8. Make ready 1-2 tbsp sugar
9. Take 2 tbsp soy sauce
10. Get 1 pinch chilli flake
11. Make ready oil for shallow fry
12. Get some salt

Instructions to make Mackerel “Namban-zuke”:

1. Cut mackerel into pieces and sprinkle some salt and leave it for 10mins. (To reduce fishy smell)
2. Slice vegetables thinly.
3. Mix the seasonings from vinegar to chilli flake. (I forgot to add chilli flake this time!)
4. Dab the mackerel with kitchen paper to remove water on both sides. Then thinly cover with flour.
5. Shallow fry mackerel both sides then wipe and remove the oil in the frying pan with kitchen paper.
6. Add vegetables and stir fry about 1min then serve in a dish.
7. Heat the mixed seasoning in the same frying pan until it’s starting to bubble. Then pour it on the vegetables and mackerel.
8. It’s good as a cold dish in summer (cool it down in fridge) but also good warm, with Japanese rice and miso soup:)
9. I used cider vinegar as it is easy to find in the UK but traditionally we use rice vinegar or malt vinegar.

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