I went to Toya port in Yomitan the other day and bought a few Indian mackerels. There are so many ways to cook fish but Nanban-style is one of my favorites. This time I used Gurukuma, Indian mackerel, but typically Japanese people use small horse mackerel. Also when you cook this fish, you normally deep fry it. But I didn’t and cooked it in a pan with oil. From my cooking class experience, I know a lot of people don’t do deep frying. You use a lot of oil and it is not healthy to eat oily food. I think so too. So this is my version of Nanban-zuke.

Ingredients

To serve 2

• 1 gurukuma, filleted (you can ask them to fillet at counter of supermarket or fish monger)
• 1/3 onion, sliced thin
• 1/3 carrot, cut into thin sticks
• 1 dried red hot chilli (you can use fresh chili too)
• Pinch of salt
• 3 tbs katakuriko, potato starch

Marinade sauce

• ½ cup vinegar
• 1/3 cup water
• 3 tbs sugar
• ½ tsp salt
• 1 tbs soy sauce
• 1 tbs mirin, sweet sake

Directions

1. Place all the marinade sauce ingredients in a saucepan and bring it to the boil. Once it’s boiled, add onion and carrot and let it sit to cool down.

2. Cut the fish into bite size pieces. Sprinkle a pinch of salt and dust the fish with katakuriko.

3. Heat oil in a pan and cook the fish until outside of the fish becomes a little golden in color.

4. Place fish pieces in a container and pour the marinade sauce on top. Place all the vegetables on the top of the fish.

5. Put in a refrigerator for one hour and it is ready to serve.

 

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Website: okinawa-cooking.com

Facebook: facebook.com/cooking.school.with.nao Tel: 098-955-5311 Address: 1414-61 Sobe, Yomitan Village, Okinawa 904-0304. Closed on Sunday.

 

 

 

 

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