Mackerel “Namban-zuke”. Sake-namban-zuke -- marynowane kawałki łososia w delikatnej zalewie octowej / salmon with vinegar sauce. Photo about Deep-fried fish, marinated in a spicy sauce with vegetables onion and carrot etc `Namban-zuke` , Japanese food. 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.

You can cook Mackerel “Namban-zuke” using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Mackerel “Namban-zuke”

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

Mackerel “Namban-zuke” step by step

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..