White Fish Marinated in Sweet and Sour Nanban Sauce
This recipe is good for any kind of white fish. Spanish mackerel, codfish, sea beam, and swordfish are popular white fish in Japan.
Photographed by Manao Okamoto
Calorie count is per serving
Does not include marinating time
Ingredients (Serves 2)
- 1 steak white fish (250 g)Note
Spanish mackerel, codfish, sea bream, swordfish, etc.
- 1/2 naga-negi long onion
- 2 tbsp rice vinegar
- 2 tbsp mirin
- 2 tbsp soy sauce
- 1 dried red chili (chopped)
- 40 g potato starch
- Vegetable oil, as needed
Cut the negi lengthwise in half and then cut diagonally into thin slices. Combine the [marinade] ingredients in a tray. Add the negi and dried chili, and mix together.
Holding the knife so that the blade is at an angle, cut the steak into three sogi-giri pieces and pat dry with a paper towel. Dust with potato starch.
Pour vegetable oil into a frying pan to a height of 2 cm and heat to about 170°C. (Test the temperature by dipping a pair of dry cooking chopsticks into the oil. If this causes numerous tiny bubbles to rise, it's about right.) Put in the fish, turn occasionally and fry for about 7 minutes. Drain on a tray lined with paper towels.
When the surface is hardened, turn over and fry till golden brown.
Place the fish in the [marinade] while hot. Turn over occasionally and marinate for around 10 minutes.
Marinating the deep fried and drained fish while hot allows the flavor to seep in.