“Nanban Zuke” is a cold fish dish, considered as being healthy according to my mom. I think this is because it uses fish, vinegar and different kinds of vegetables. As the fish is cooling down, it absorbs sweet and sour sauce, and it taste so refreshing. You can use pretty much any kinds of fish, and also Tofu and chicken too. Salmon or horse machkerel are the typical, but I sometimes do with tuna or snapper. You can keep this in a fridge about for 4-5 days.
Ingredients
400g of fish of your choice, cut in 3-4cm (or chicken or tofu)
Potato starch or white flour
Half onion
half carrot
half stick of celery
1 small green pepper *or half of green capsicum
For sauce
200g of Dashi soup (or 200g of water+ 1 teaspoon of Hondashi powder)
150g of vinegar
3 tablespoons of soy sauce
2 tablespoons of Mirin
3 tablespoons of brown sugar
a pinch of salt
Instruction
1. Add all ingredients of sauce, turn on the heat. Once it starts boiling, turn off the heat and leave it.
2. Slice all vegetables thin.
3. Pour 1 into a container (I use glass baking dish with a cover), and add all sliced vegetables and mix with the sauce.
4. Coat the fish with potato starch (or white flour). If you use salmon, I remove the skin.
5. In a fry pan, add vegetable oil about up to 5mm height. Turn on the heat. With a medium heat, cook the fish.
6. Once it is cooked, add the fish into 3 when it is still hot.
7. let it cool at least for a few hours in a fridge.