Nanbanzuke of golden-eyed snapper
This easy dish is made with the bones of alfonsino. The key is to pour the Nanban sauce over the fish while it's still hot
How to make it
1
Slice the onion into thin slices.
2
To make the Nanban sauce, put the sake and mirin in a pot and bring to a boil over high heat
3
Add the other seasonings and bring to a boil, then add the onions from step 1. Once the onions have softened, remove the chili peppers and remove from the heat
4
Place the alfonsino in oil heated to about 160°C and deep fry. Once the surface is crispy, remove it and let it sit for about a minute, then return it to the oil and deep fry it a second time. Once all the water has evaporated, remove it and you're good to go
5
Place the golden-eyed snapper in a serving dish and pour the boiling Nanban sauce (3) over it to finish
Ingredients for 3 people
-
- Made with alfonsino bones
- About 200g
-
- Onion
- 1/2 pieces
-
[Nanban Tare]
- Japanese sake
- 100cc
-
- Mirin
- 50cc
-
- vinegar
- 100cc
-
- sugar
- 1 tablespoon
-
- Light soy sauce
- 1 tablespoon
-
- Dark soy sauce
- 1/2 tbsp
-
- Use except for the Eagle Talon
- 1 bottle
-
- Fried oil
- Appropriate amount
[PR]
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