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Shishamo Nanbanzuke

Стоимость $8, сохранить $12

Источник: Recommended by CookPal

  • 30 Min
  • 2 Порции
  • $8

ИНГРЕДИЕНТЫ

  • Fish

    • 🐟 8 shishamo fish

  • Vegetables

    • 🥕 1/3 carrot (50g), julienned
    • 1 green pepper (30g), julienned
    • 🧅 10cm green onion (30g), thinly sliced

  • Coating

    • Potato starch, as needed

  • Oil

    • 5 tbsp salad oil

  • Garnish

    • Ito togarashi, as needed

  • Marinade

    • 4 tbsp mentsuyu (3x concentrated)
    • 💧 4 tbsp water
    • 🍶 3 tbsp vinegar

ШАГИ

1

Julienne the carrot and green pepper. Slice the green onion thinly at an angle.

2

Mix the julienned vegetables with the marinade ingredients (mentsuyu, water, vinegar) in a bowl.

3

Coat the shishamo fish evenly with potato starch.

4

Heat salad oil in a frying pan over medium heat. Pan-fry the shishamo, turning occasionally, until both sides are golden and cooked through.

5

While the fish is still hot, add it to the marinade and let it soak for about 5 minutes.

6

Serve the marinated shishamo on a plate and garnish with ito togarashi.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

250

Калории

  • 20g
    Белок
  • 10g
    Углеводы
  • 15g
    Жиры

💡 Советы

You can substitute shishamo with other small fish like smelt.Adjust the vinegar amount to suit your taste preference.This dish pairs well with steamed rice or as a side dish for a Japanese meal.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.