Aji Nanbanzuke Spicy Horse Mackerel with Vegetables

Aji Nanbanzuke Spicy Horse Mackerel with Vegetables

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Horse mackerel is typically eaten during the summer in Japan to provide stamina for the heat. This dish is served nanbanzuke style, which is deep fried or roasted fish which is served with a spicy vinegar and soy sauce flavoured marinade. Originally influenced by the spicy cuisine of the western Spaniards and Portuguese, nanban dishes are now associated with spicy sauces and perfect for the dog days of summer.


3 horse mackerel fillets
1 onion
1 carrot
2 bell peppers
3 tbsp potato starch or cornflour
pinch of salt and pepper
oil for frying

for the marinade:
50ml sushi vinegar
1 tbsp mirin rice wine
1 tbsp sake
1 1/2 tbsp soy sauce
1 red chilli pepper, dried

Så här gör du

  1. Cut the red chilli pepper into thin rounds. Combine with the other ingredients for the marinade and set aside.

  2. Thinly slice all of the vegetables into thin strips of roughly the same size.

  3. In a frying pan, place a little oil and heat on medium high. Add the vegetables and sauté until cooked and tender, about 3-5 mins. Remove from the heat and then add the marinade to the pan and toss lightly. Set aside.

  4. Dry the fish fillets on some kitchen paper. Add a little salt and pepper to both sides of the fillets. Then lightly coat in the potato starch or cornflour.

  5. In a saucepan, heat some oil for frying to 180°C. Add  about 1-2 fillets at a time with the skin side down into the oil carefully and fry until crisp, about 2-3 mins. Be sure to not overfill the saucepan with too many fillets at once, or the temperature will drop and you will have soggy and oily fillets. Set the fillets aside and fry any remaining fillets.

  6. When ready to serve, place the fillets on a plate and then pour the vegetables with the marinade on the fillets. Serve with rice for a full meal.

Tips och information

- No access to horse mackerel? Why not try any firm fish that you have available. You could try salmon or tuna, or even mackerel.

- Don't like it spicy, feel free to use a fresh chilli and deseed it to reduce the heat levels.