Easy Horse Mackerel Escabeche In Nanban Sauce
Easy Horse Mackerel Escabeche In Nanban Sauce

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, easy horse mackerel escabeche in nanban sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Easy Horse Mackerel Escabeche In Nanban Sauce is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Easy Horse Mackerel Escabeche In Nanban Sauce is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook easy horse mackerel escabeche in nanban sauce using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Easy Horse Mackerel Escabeche In Nanban Sauce:
  1. Take Horse mackerel
  2. Get thumb Ginger
  3. Make ready Carrot
  4. Take Onion
  5. Take Green peppers
  6. Prepare Vinegar
  7. Make ready Sugar
  8. Take Soy sauce
  9. Prepare as required Plain flour (for deep-frying the fish)
Instructions to make Easy Horse Mackerel Escabeche In Nanban Sauce:
  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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