Nanban pickled golden-eyed snapper
A convenient dish made with golden-eyed sea bream. The key to nanban sauce is to pour it on fish while it's hot.
How to make it
1
Slice the onion into thin slices.
2
Make nanban sauce. Put the sake and mirin in a pot and heat over high heat to make it boiled.
3
Add the other seasonings and bring to a boil and add the onion [1]. Once the onion is soft, remove the hawk claws and remove them from the heat.
4
Place the golden eyebrows in deep frying oil heated to around 160°C. Once the surface is firm, remove it, place it for about a minute, then place it in frying oil again and fry it twice. Once the moisture has completely disappeared, remove it.
5
Place golden-eyed snapper in a bowl and pour it over the nanban sauce from [3] to bring it to a boil.
Ingredients for 3 people
-
- Uses golden-eyed sea bream
- 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
-
- Used except for hawk claw
- 1 bottle
-
- Fried oil
- Appropriate amount
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