Nanbanzuke of golden-eyed snapper
This is an easy dish made with the bones and scraps of alfonsino. The key is to pour the nanban sauce over the fish while it's still piping hot
How to make it
1
Slice the onion thinly
2
Prepare the Nanban sauce. Put sake and mirin in a pot and heat over high heat until it boils down
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 take off the heat
4
Deep-fry the snapper in oil heated to about 160°C. Once the surface is crispy, remove it and let it rest for about a minute, then put it back in the oil and deep-fry it again. Once all the moisture has evaporated, remove it
5
Place the golden snapper on a plate, pour the boiling Nanban sauce from step [3] over it, and it's ready to serve
Ingredientsfor 3 people
-
- Made with golden snapper scraps
- Approximately 200g
-
- Onion
- 1/2 piece
-
[Nanban Tare]
- Japanese sake
- 100cc
-
- Mirin
- 50cc
-
- vinegar
- 100cc
-
- sugar
- 1 tablespoon
-
- Light soy sauce
- 1 tablespoon
-
- Dark soy sauce
- 1/2 tablespoon
-
- Use all varieties except for the hawk's claw variety
- 1 bottle
-
- frying oil
- Appropriate amount
[PR]
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