Namban-zuke (pickled deep fried horse mackerel)

For 4 people

*Ingredients*
1 Horse mackerel (or some small fish about 5cm to 10cm)
Namban-zu (about 300cc soup, 60cc soy sauce, wine, vinegar)

+Flour
+Oil (for frying)
+Ginger (3cm julienne strips) for toppings


*Recipe*

-Horse mackerel-
1. Wash fish and cut it into fillets (make sure to remove all bones and scales). Cut into bite-size pieces.
2. Heat the oil. Prepare the sauce and keep it warm, but not add vinegar yet.
3. Coat fish with flour and fry it well until its crisp and golden.
4. When the fish is almost cooked, bring the sauce to boil. Turn off the heat and add vinegar. Add freshly fried fish and let it cool.

-Small fish-
1. Heat the oil. Wash fish, remove scales, gills and organ. (Pinch gilles with tweezers, pull it to the tail like peeling the organs off . )
2. Coat the fish with flour and fry it in low-temperature oil (160-170C) until the bones become thin and you can eat, then turn up the heat (190-200C) until its crisp and golden.
3. While frying fish, repare the sauce and keep it warm, but not add vinegar yet.
4. When the fish is almost cooked, bring the sauce to boil. Turn off the heat and add vinegar. Add freshly fried fish and let it cool.


*Memo*
Instead of horse mackerel, you can cook with mackerel, salmon, surf smelt, chiken, beef, pork etc.
You can pickle carrot, bell pepper, radish sprouts etc. whatever you'd like to with fish.

-Don't want to deep fry?-
You can place the fish on a parchment paper in microwave to cook about 3-4 minutes, then put it in a pan with little oil and fry it till its golden.