Kohada Ume Nanban-zuke

Name: Kohada Ume Nanban-zuke
Total time: 60 min
Yield: 2 份量
Ingredients: 8 small kohada fish; 1 tbsp sake; 🧂 Pinch of salt and pepper; Enough potato starch for coating; Enough salad oil for frying; 🧅 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

成本 $12, 保存 $8

來源: Recommended by CookPal

60 Min
2 份量
$12

Kohada Ume Nanban-zuke

成本 $12, 保存 $8

來源: Recommended by CookPal

60 Min
2 份量
$12

食材

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

步驟

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.

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

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

Coat the kohada fish evenly with potato starch.

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

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

營養成分

每份

🔥

320

卡路里

25g
蛋白質
15g
碳水化合物
18g
脂肪

💡 小提示

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.

⚠️ 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。