Ingredients

  • Serves 4 people
  • seasoned vinegar:

    ½ cup dashi stock or water 

  • ½ cup rice vinegar 

  • 2 tbsp light soy sauce 

  • 2 tbsp mirin 

  • 1 dried red chili (finely sliced)

     

  • other ingredients:

    12 Japanese smelts (wakasagi) or substitute sardine fillets 

  • 2 tbsp plain flour 

  • 1 cup milk 

  • salt and pepper 

  • ½ small carrot (julienned)

  • ½ onion (finely sliced)

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Recipe Courtesy of
Asian Food Network

Japanese Smelts Nanbanzuke

The Nanbanzuke or “southern barbarian-style” of marinating actually originated with the Portuguese sailors that came to the south of Japan back in the 15th century. These sailors brought dishes like tempura and Castella, and this Nanbanzuke style of cooking is reminiscent of the Portuguese escabeche that the sailors would have had on their long sea voyages to Japan. This beautiful dish is light and crispy, with a hint of sweetness from the carrots and onions. According to Adam, the “simple but incredibly important Japanese stock” really brings out the flavors of this dish –get it right and you and your family can enjoy the umami taste of the sea.
  • Easy
  • 30 min
  • 15 min
  • 10 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 30 min
  • 15 min
  • 10 min

Instructions

  1. Make seasoned vinegar

    • To make the seasoned vinegar, mix together all the ingredients and transfer to a non-reactive tray.


  2. Soak smelts in milk

    • If you like, soak the smelts in milk for 30 minutes to remove some of the fishy pungency.
    • Pat dry and season with salt and pepper. 
    • Dust the smelts with flour and deep fry at 170°C for 5-6 minutes until golden brown and crisp.
    Soak smelts in milk


  3. Soak smelts in seasoned vinegar

    • Add the smelts straight from the oil into the tray of the vinegar mixture and scatter the onion and carrot over the top. 
    • Allow to stand for 1 hour and then serve.
    Soak smelts in seasoned vinegar


Plate and Serve!

Plate and Serve!

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Ingredients
  • Serves 4 people
  • seasoned vinegar:

    ½ cup dashi stock or water 

  • ½ cup rice vinegar 

  • 2 tbsp light soy sauce 

  • 2 tbsp mirin 

  • 1 dried red chili (finely sliced)

     

  • other ingredients:

    12 Japanese smelts (wakasagi) or substitute sardine fillets 

  • 2 tbsp plain flour 

  • 1 cup milk 

  • salt and pepper 

  • ½ small carrot (julienned)

  • ½ onion (finely sliced)

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