Easy Horse Mackerel Escabeche In Nanban Sauce
My husband loves this dish. It takes time and a little effort to make this, but it's delicious. This is my own way so there might be faults. My husband finishes this really quickly.
Do not overcook the fish, otherwise the flesh will toughen. After marinating for more than one day the fish absorbs the sauce well.
It is better to remove the bones around the belly fin. They are tough and painful to eat. Recipe by Picchiri
Easy Horse Mackerel Escabeche In Nanban Sauce
My husband loves this dish. It takes time and a little effort to make this, but it's delicious. This is my own way so there might be faults. My husband finishes this really quickly.
Do not overcook the fish, otherwise the flesh will toughen. After marinating for more than one day the fish absorbs the sauce well.
It is better to remove the bones around the belly fin. They are tough and painful to eat. Recipe by Picchiri
Cooking Instructions
- 1
Prepare the fish (gut and remove the scales). Clean the cavity well with running water.
- 2
Slice the onion. Julienne the carrot, green pepper and ginger.
- 3
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!
- 4
Once Step 2 vegetables are tender, add the green peppers. Continue to cook for a little while and turn off the heat.
- 5
Pat dry the horse mackerel with kitchen paper. Coat with flour evenly.
- 6
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.
- 7
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).
- 8
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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