Gurukuma no Nanban-zuke – Marinated Indian mackerel, Nanban-style
I went to Toya port in Yomitan the other day and bought a few Indian mackerels. There are so many ways to cook fish but Nanban-style is one of my favorites. This time I used Gurukuma, Indian mackerel, but typically Japanese people use small horse mackerel. Also when you cook this fish, you normally deep fry it. But I didn’t and cooked it in a pan with oil. From my cooking class experience, I know a lot of people don’t do deep frying. You use a lot of oil and it is not healthy to eat oily food. I think so too. So this is my version of Nanban-zuke.
To serve 2
- 1 gurukuma, filleted (you can ask them to fillet at counter of supermarket or fish monger)
- 1/3 onion, sliced thin
- 1/3 carrot, cut into thin sticks
- 1 dried red hot chilli (you can use fresh chili too)
- Pinch of salt
- 3 tbs katakuriko, potato starch
- ½ cup vinegar
- 1/3 cup water
- 3 tbs sugar
- ½ tsp salt
- 1 tbs soy sauce
- 1 tbs mirin, sweet sake
1. Place all the marinade sauce ingredients in a saucepan and bring it to the boil. Once it’s boiled, add onion and carrot and let it sit to cool down.
2. Cut the fish into bite size pieces. Sprinkle a pinch of salt and dust the fish with katakuriko.
3. Heat oil in a pan and cook the fish until outside of the fish becomes a little golden in color.
4. Place fish pieces in a container and pour the marinade sauce on top. Place all the vegetables on the top of the fish.
5. Put in a refrigerator for one hour and it is ready to serve.
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