Dish
Nanbanzuke
Fish in Vinegar Sauce
Nanbanzuke is a popular dish in Japan and is often served as a side dish or an appetizer. The fish is first fried until crispy and then marinated in a sauce made from vinegar, soy sauce, and sugar. It is then topped with sliced onions and peppers. The texture is crispy on the outside and tender on the inside, with a tangy and slightly sweet flavor.
Origins and history
Nanbanzuke originated in Kyushu, a region in southern Japan, and was influenced by Portuguese cuisine. It has since become a popular dish throughout Japan.
Dietary considerations
Nanbanzuke is high in protein and low in carbohydrates. It is not suitable for those with seafood allergies or who cannot tolerate spicy food.
Variations
Nanbanzuke can be made with different types of fish, such as mackerel or sardines. The sauce can also be adjusted to be more or less sweet.
Presentation and garnishing
Nanbanzuke is often presented on a small plate with sliced onions and peppers. It can be garnished with shiso leaves or sliced scallions.
Tips & Tricks
To make the fish extra crispy, it is recommended to dust it with potato starch before frying.
Side-dishes
Nanbanzuke is often served with a side of steamed rice or pickled vegetables.
Drink pairings
Nanbanzuke pairs well with sake or white wine.
Delicious Nanbanzuke recipes
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