Horse Mackerel Marinated in Sweet and Sour Nanban Sauce and Aromatic Vegetables
Grated daikon radish is great to use as a topping or sauce because it has a refreshing spicy flavor.
Photographed by Masaya Suzuki
Calorie count is per serving
Ingredients (Serves 2)
- 2 horse mackerel (filleted)
- 2 myoga gingerNote
Belongs to the ginger family. The flower buds are eaten before blooming. The special flavor stimulates the appetite. Often used for garnish.
- 300 ml dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly konbu kelp and bonito flakes.
- 6 tbsp soy sauce
- 1 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 1 tbsp rice vinegar
- 1/2 lemon (juice only)
- 10 shiso leaves (thinly shredded)Note
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- 15 g ginger (grated)
- 10 g white sesame seed
- 1/2 daikon radish (grated and lightly drained)
- 1 tbsp honey
- 1 tbsp sugar
- Chili pepper, as neededNote
The spiciest chili pepper dried, then crushed into powder.
- 300 ml dashi
- A pinch of salt
- Potato starch, as needed
- Frying oil, as needed
- Rice vinegar, as needed
Combine [A] in a bowl and mix thoroughly.
Since the marinade contains a generous amount of grated daikon radish, the horse mackerel will not taste oily even though it's deep-fried.
Remove any remaining bones from the backbone of the horse mackerel and scrape off the bones along the stomach cavity. Cut each fillet into 2-3 sogi-giri pieces, laying the blade at an angle. Make several incisions in the skin and lightly season with salt. Dust with potato starch.
Pour vegetable oil into a frying pan to a height of 1 cm and heat to 170°C. Put in the dusted fish and fry till crisp and golden brown, occasionally turning the fish over. (This cooking method, between frying and grilling, results in a crisp fish if the pieces are turned over several times in a minimum amount of oil.) Add to the bowl (in 1) while hot.
Cut the myoga lengthwise in half and cut across the grain into thin shreds. Soak in a mixture of 1 part vinegar and 3 parts water till the myoga turns a vivid color.
When the fish is cool, plate up and top with myoga.