CookPal AI
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Shishamo Nanban-zuke

Coût $10, économiser $15

Source: Recommended by CookPal

  • 90 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Fish

    • 🐟 8 shishamo fish

  • Vegetables

    • 🧅 1/2 onion, thinly sliced
    • 🥕 1/3 carrot, julienned
    • 2 bell peppers, sliced

  • Staples

    • Potato starch, as needed
    • 2 tbsp salad oil

  • Sauce

    • 🍬 1 tbsp sugar
    • 3 tbsp vinegar
    • 2 tbsp soy sauce
    • 1/2 tsp dashi powder
    • 💧 50 ml water
    • 1/2 tsp chili flakes

ÉTAPES

1

Thinly slice the onion, julienne the carrot, and slice the bell peppers after removing seeds.

2

Coat the shishamo fish with potato starch.

3

Heat salad oil in a pan and pan-fry the shishamo fish over medium-low heat until golden brown.

4

Flip the fish and cook until evenly browned, then remove and place in a tray. Layer the prepared vegetables on top.

5

Mix all sauce ingredients in a bowl to create the nanban marinade.

6

Pour the marinade over the fish and vegetables, cover tightly with plastic wrap, and refrigerate for 1 hour to allow flavors to meld.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 10g
    Glucides
  • 8g
    Graisses

💡 Astuces

Serve chilled or at room temperature for the best flavor.Pair with steamed rice for a complete meal.Use fresh shishamo fish for optimal taste and texture.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.