Recipe

Nanbanzuke - Japanese-style Marinated Fish

Tangy Delights: Japanese Nanbanzuke - A Burst of Flavor in Every Bite!

4.7 out of 5

Nanbanzuke is a traditional Japanese dish that features marinated fish, typically fried, and served with a tangy and savory sauce. This dish originated in Japan and has become a popular choice for those seeking a flavorful and satisfying meal.

Seafood› Fish Dish› Saltwater Fish Dish› Nanbanzuke

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

2 hours 25 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low carb, Low calorie

Allergens

Fish, Soy

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, High sodium

Ingredients

4 sea bass fillets (about 6 ounces each) (113g) 4 sea bass fillets (about 6 ounces each) (113g)
1/2 cup (120ml) soy sauce 1/2 cup (120ml) soy sauce
1/4 cup (60ml) rice vinegar 1/4 cup (60ml) rice vinegar
2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
2 cloves garlic, minced 2 cloves garlic, minced
1 tablespoon (15ml) grated ginger 1 tablespoon (15ml) grated ginger
1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
Vegetable oil, for frying Vegetable oil, for frying
Thinly sliced onions and carrots, for garnish Thinly sliced onions and carrots, for garnish

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 8g, 1.5g
Carbohydrates (total, sugars): 15g, 8g
Protein: 30g
Fiber: 2g
Salt: 2.5g

Preparation

1.
In a bowl, combine soy sauce, rice vinegar, mirin, honey, minced garlic, and grated ginger. Mix well to combine and set aside.
2.
Pat dry the sea bass fillets with a paper towel. Lightly coat them with flour, shaking off any excess.
3.
In a large skillet, heat vegetable oil over medium heat. Fry the sea bass fillets until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and drain on a paper towel.
4.
Place the fried sea bass fillets in a shallow dish and pour the marinade over them. Make sure the fillets are fully submerged. Cover the dish and refrigerate for at least 2 hours, allowing the flavors to meld together.
5.
Once marinated, remove the sea bass fillets from the dish and garnish with thinly sliced onions and carrots. Serve chilled and enjoy!

Treat your ingredients with care...

Sea bass — Make sure to choose fresh sea bass fillets with firm flesh. If sea bass is not available, you can substitute it with other white fish such as cod or haddock.
Rice vinegar — Opt for a high-quality rice vinegar to ensure a well-balanced flavor in the marinade.
Mirin — If you don't have mirin, you can substitute it with a combination of equal parts of rice vinegar and sugar.

Tips & Tricks

For a spicier kick, add a pinch of red pepper flakes to the marinade.
Serve Nanbanzuke with a side of steamed rice or a fresh green salad for a complete meal.
If you prefer a less crispy texture, you can pan-fry the sea bass fillets instead of deep-frying them.
Adjust the sweetness and tanginess of the marinade according to your taste preferences by adding more honey or vinegar.
Make sure to marinate the sea bass fillets for at least 2 hours to allow the flavors to fully develop.

Serving advice

Serve Nanbanzuke chilled, allowing the flavors to meld together. Garnish with thinly sliced onions and carrots for added freshness and crunch.

Presentation advice

Arrange the marinated sea bass fillets on a platter, garnished with vibrant green herbs such as cilantro or parsley. Serve with a side of steamed rice and colorful pickled vegetables for an appealing presentation.