Nanbanzuke
Sign in to saveAlso known as Nambanzuke
thumb|Chum salmon|Salmon nanbanzuke thumb|Japanese jack mackerel nanbanzuke Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle (marinade)") is a Japanese fish dish. It is sometimes translated as ‘Japanese escabèche’. To prepare it, the small fish (often Japanese jack mackerel or wakasagi smelt) (sprat) or diced fish (salmon, trout, sea bass, ocean perch, cod, haddock, pollock, hake, plaice, and monkfish) is lightly dusted with potato starch or cornstarch and then deep-fried until golden brown. It is then served in a hot broth (nanbanzu 南蛮酢, or tosazu 土佐酢) made of g
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thumb|Chum salmon|Salmon nanbanzuke thumb|Japanese jack mackerel nanbanzuke Nanbanzuke or nanban-zuke (Japanese: 南蛮漬け, literally "southern barbarian pickle (marinade)") is a Japanese fish dish. It is sometimes translated as ‘Japanese escabèche’. To prepare it, the small fish (often Japanese jack mackerel or wakasagi smelt) (sprat) or diced fish (salmon, trout, sea bass, ocean perch, cod, haddock, pollock, hake, plaice, and monkfish) is lightly dusted with potato starch or cornstarch and then deep-fried until golden brown. It is then served in a hot broth (nanbanzu 南蛮酢, or tosazu 土佐酢) made of grain vinegar, dashi, mirin, and shō-yu (Japanese soy sauce), with finely sliced onion, finely julienned carrots, finely shredded green peppers, and red chilli peppers. It bears a close resemblance to escabeche and is believed to have been brought to Japan by the Portuguese in the 16th century.
==See also== Marinade Brathering
Excerpted from Wikipedia’s “Nanbanzuke” article, available under the CC BY-SA 4.0 licence.