APPETIZERAWORLD COOKING RECIPE

JAPANESE. MARINATED FISH (HORSE-MACKEREL)("Aji no nannan-zuke")

Schedule time
90 minutes.
Origin
It was introduced to Japan from Portugal 400 years ago.
Recommended time to eat
Lunch or dinner.
Recommended for
All people
Accompanied drink
Rice wine, Red wine, White wine, Beer.
Composition (Per 100g or 3.5 oz)
Energy 170 Kcal , Water 61 %, Protein 12.7 %, Fat 11 %, Carbohydrates 3.3 %,
Ash 1.6 %, Calcium 45 mg, Phosphorus 132 mg, Iron 3.3 mg, Sodium 281 mg,
Potassium 229 mg, Retinal 3.9 mg, Carotene 26 micron ‚‡, Retinal Potency
27 IU, Thiamin 0.088 mg, Riboflavin 0.11 mg, Niacin 10.8 mg, Ascorbic acid
0.9 mg.
Composition was calculated based on the "Japanese Standard
Tables of Food Composition".
Message from the Chef
It is an excellent accompaniment to rice wine or white wine. Most of the
Japanese-style bare will serve it. It will last one week in the refrigerator.
Ingredients (4-5portione)
Fish fry
600g or 18 oz. horse-mackerel or small fish (Fresh)
2g or 1/2 teaspoon of salt
0.5g or 1/4 teaspoon of ground white pepper
10g or 2 tbsp. of wheat flour
400cc or 16 oz. vegetable oil for deep-frying
Sauce
40g or 2 oz. fresh onion
80g or 3 oz. fresh sliced-sweet green pepper
20g or 3/2 oz. fresh sliced-ginger
0.3g or 1/6 teaspoon of dried chili pepper
15g or 1 tbsp. of liquid soy sauce Soy sauce direction
15g or 1 tbsp. of solid sugar
90g or 6 tbsp. of liquid vinegar (4.2 %acid)
260.3g or 9.2 oz. in total (200g or 13 oz. in yield)
Directions
1. Remove the heads of the horse-mackerel. Gut and scale the fish, and rinse them well. The refuse will amount to 150g to 180g.
2. Sprinkle the fish with salt and white pepper.
3. Powder the fish with wheat flour and deep-fry them in vegetable oil at 170C (340F) until they turn golden brown.
4. Put chili pepper, greens pimiento, vinegar, sugar soy sauce and ginger in a saucepan and heat
them together.
5. Put the fried fish in a vessel, and add 4.on them.
6. Let it sit for 30 minutes or more
8. It should be cooled or kept at ambient temperature when served.

Photos
Top left: Horse-mackerel Top right: Liquid soy sauce, see Soy sauce direction ,Bottom: Frash ginger

01 Oct 1997