Friday, July 20, 2012

Mackerel fish in vinegar sauce (Aji Nanbantsuke)

Summer has begun in Japan. The heat up in summer dramatically makes people lose  appetite. Aji Nanbantsuke is the best side dish to serve as the sour taste of vinegar and some chili pepper can really stimulate the appetite.


The beginning of Nanbantsuke can be traced back to 16 centuries when the Southern European countries traveled to Japan for trading and brought chili pepper and used in their cooking. They were called 'Nanban Jin' which means Southern barbarians that is where the name of this dish come from. Japanese people adapted the idea into their cooking by adding additional vinegar. This dish can simply be served as a side dish with cool beer. I personally prefer to serve with rice and other side dishes.
Ingredients (2 servings)
6 Small Mackerel fish
3 tablespoon of sushi vinegar ( or 2 tbsp of vinegar, 1 tbsp of sugar, 1 tbsp water)
1 tablespoon of soysauce
1 dry chili ( cut it to small piece)
little onion
little carrot (optional) 
little all purpose flour
oil for deep frying


Ingredients: clean the fish well, take out all internal organs, chop the head out, finely slice onion and carrot. ( substitute with mackerel fillet if small one not available)

Dust little flour before deep frying

After deep frying

Suace; mix all the ingredients, set aside

Soak the fried fish in the sauce at least for half an hour to let the sauce absorb into the fish.
Dinner @ Home ; Rice, vegetable soups, green salad, aji nanbantsuke, and steamed sweet pumpkin.

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