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Kohada Ume Nanban-zuke

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 60 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Main

    • 8 small kohada fish
    • 1 tbsp sake
    • 🧂 Pinch of salt and pepper
    • Enough potato starch for coating
    • Enough salad oil for frying

  • Nanban Sauce

    • 🧅 1/4 onion, thinly sliced
    • 2 umeboshi, pitted and mashed
    • 🍬 2 tbsp sugar
    • 3 tbsp vinegar
    • 2 tbsp soy sauce
    • 1 chili pepper
    • 💧 200 ml water

PASSI

1

Clean the kohada fish by removing scales, guts, and gills. Wash with water and pat dry with paper towels. Season with sake, salt, and pepper.

2

Thinly slice the onion and pit the umeboshi, mashing them finely.

3

Mix all Nanban sauce ingredients in a bowl to prepare the sauce.

4

Coat the kohada fish evenly with potato starch.

5

Heat salad oil to 170°C in a pot and deep-fry the fish until golden and crispy.

6

Add the fried fish to the Nanban sauce and let it marinate for 30 minutes.

NUTRIENTI

Per 1 porzione

🔥

320

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 18g
    Grassi

💡 Suggerimenti

Serve with steamed rice for a complete meal.Use fresh umeboshi for a more pronounced flavor.Ensure the oil temperature stays consistent for perfect frying.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.