Small Mutsu Nanbanzuke
I love Nanbanzuke, which is made by marinating fried fish in a sweet, spicy sauce with fresh vegetables. This dish is especially refreshing in the hot summer!
- Small Mutsu or any white fish (10)
- Cucumber (1)
- Red bell pepper (1/2)
- * Vinegar (50 ml)
- * Sugar (2 Tbsp)
- * Soy sauce (2 Tbsp)
- Flour (as needed)
- Red Chili pepper (if you like) (1 pepper)
- Oil for frying (about 2 cups)
Remove the head and clean the Mutsu. Wash with water and drain.
Season with a little salt and then coat each Mutsu with flour. Heat oil on medium-high heat. Once hot, fry fish for 2-3 minutes on each side until crispy and golden brown.
Thinly slice cucumber and red pepper. Put vegetables into a tupperware container. Mix vinegar, sugar and soy sauce to make the marinade.
Once Mutsu is fried, lay fish over top vegetables and pour over the marinade. Add the sliced red pepper if you like it spicy. Let marinate in the fridge for one night and mix occasionally so that the fish marinates well.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.