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Japanese Horse Mackerel and Myoga Nanbanzuke

成本 $8, 保存 $12

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $8

食材

  • Fish

    • 🐟 140g horse mackerel fillets

  • Vegetables

    • 3 myoga, thinly sliced
    • 🥒 1 cucumber, julienned
    • 6 shiso leaves, julienned

  • Staples

    • 1/2 tbsp potato starch
    • Enough salad oil for frying

  • Nanban Vinegar

    • 🍬 2 tbsp sugar
    • 4 tbsp vinegar
    • 🧂 2 1/2 tbsp soy sauce
    • 💧 150ml water
    • 1 tbsp sliced chili

步驟

1

Cut the horse mackerel fillets into bite-sized pieces and coat with potato starch.

2

Slice the myoga thinly, julienne the cucumber, and shiso leaves.

3

Mix all the Nanban vinegar ingredients in a large bowl.

4

Heat salad oil to 170°C in a pot and fry the horse mackerel until golden brown. Add the fried fish to the Nanban vinegar mixture along with the prepared vegetables. Let it marinate for 15 minutes.

5

Serve on a plate and garnish with julienned shiso leaves.

營養成分

每份

🔥

250

卡路里

  • 20g
    蛋白質
  • 15g
    碳水化合物
  • 10g
    脂肪

💡 小提示

Use fresh horse mackerel for the best flavor.Adjust the amount of chili based on your spice preference.Serve chilled for a refreshing summer dish.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。