Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, easy horse mackerel escabeche in nanban sauce. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Easy Horse Mackerel Escabeche In Nanban Sauce is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Easy Horse Mackerel Escabeche In Nanban Sauce is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have easy horse mackerel escabeche in nanban sauce using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Easy Horse Mackerel Escabeche In Nanban Sauce:
- Get 15 Horse mackerel
- Get 1 thumb Ginger
- Get 1/2 Carrot
- Take 1 Onion
- Get 2 Green peppers
- Prepare 200 ml Vinegar
- Take 160 ml Sugar
- Make ready 100 ml Soy sauce
- Make ready 1 as required Plain flour (for deep-frying the fish)
Steps to make Easy Horse Mackerel Escabeche In Nanban Sauce:
- Prepare the fish (gut and remove the scales). Clean the cavity well with running water.
- Slice the onion. Julienne the carrot, green pepper and ginger.
- Place the seasoning ingredients and Step 2 vegetables except the green peppers in a pot. Place the pot over a low heat. Do not boil at this point!
- Once Step 2 vegetables are tender, add the green peppers. Continue to cook for a little while and turn off the heat.
- Pat dry the horse mackerel with kitchen paper. Coat with flour evenly.
- Deep-fry the horse mackerel in the oil (about medium temperature) slowly. Do not overcook, otherwise the fish flesh will be tough. By deep-frying the fish slowly, you can even eat the bones easily.
- Drain off the oil and marinate in Step 4 while it is hot. Arrange the fish without any gaps as shown in this photo. Pour the sauce and vegetables on top (in that order).
- Chill in the fridge for at least half a day. The bones will soften and you can eat the whole fish.
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