Nanban Zuke, Japanese Sweet Sour Pickled Fish n Vege

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What Finnish fish goes well with Japanese food?

The fish situation in Finland is quite different from Japan. The most common fish is salmon. Most of them are farmed in Norway, our neighboring country. Sometimes you can also find natural salmon from Finland.

Salmon is perfect for Nanban zuke. Horse mackerel, which is commonly used in Japan, is not available in Finland. So, I use a different kind of fish.

I often use silakka and muikku for Nanbanzuke.
Silakka is a Baltic herring. It is a very small fish, usually the size of the palm of your hand, and it is sold gutted and opened.

Muikku is a fish caught in lakes and is a summer delicacy in Finland. They areIt is also a palm-sized fish. The battered and grilled fish with the head still attached is a major dish that can be bought in any market. For Nanbanzuke, I use the larger size fish with the head and guts removed.

Nanban Duke, Japanese Sweet Sour Pickled Fish and Vegetable

Nanban Duke is sweet sour pickled fried fish and vege. Horse mackerel and salmon are used in Japan. In Finland, I use Muikku and Silakka.
Prep Time 0 mins
Cook Time 30 mins
Rest After Cook 30 mins
Keyword Main
Servings 2 people
INGREDIENTS
  • fish (horse mackerel, salmon, etc.) 300 g
  • potato starch
  • oil
Vegetables
  • onion 100 g
  • carrot 100 g
  • green bell pepper 50 g
Nanban vinegar
  • vinegar 6 Tbsp
  • brown sugar 3 Tbsp
  • water 3 Tbsp
  • soy sauce 2 Tbsp
  • dashi powder 1 tsp
INSTRUCTIONS
  • In a large deep plate, put and mix all the ingredients for the nanban vinegar.
  • Cut the onion into thin slices, and cut the carrot and green pepper into small pieces.
  • Add them all to the vinegar and mix well.
  • Pour about 1cm of oil into a frying pan and heat over medium heat.
  • Cut the fish into bite-sized pieces, and sprinkle evenly with potato starch.
  • Immediately place in the pan and deep-fry.
  • When the fish is cooked, place it in a dish and mix well with the Nanban vinegar.
  • Cover with plastic wrap and refrigerate for about 30 minutes to allow the flavors to blend.
NOTES
In Finland, we use salmon, silakka, and larger gutted muikku.
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