Samstag, 15. Oktober 2011

Red mullets going nanban zuke

We went shopping and husband bought some ingredients for the quince vodka he his going to make tomorrow (vanilla pods, cinnamon sticks, ginger).  As we crossed the fishmonger we could not resist and bought some fish for this evening. This is meant to be a summer dish in Japan but we eat cold and marinated fish all around the year so it is perfectly fine with us. Even when temperatures are unusually low and husband has to bring in some wood for the fireplace!


red mullet burried under vegetables and sauce
Ingredients:

8 small red mullet fillets
flour for dusting
oil for frying

Sauce:
70 ml soy sauce
70 ml balsamic vinegar
70 ml mirin
70 ml sake
140 ml water
1 tablespoon sugar
1 small mild chilli, minced without seeds
1 teaspoon arrow root flour

Vegetables:
3 white onions
1 carrot
salt


How to:
Slice onion wedges  in very thin slices, cut carrot into julienne.
Dust fillets with flour and some salt. Heat oil in a wok and fry the small fillets in batches until crisp. Fry only a short time because they are so small and quickly overdone. Transfer to a dish.
Frying red mullets in my wok

Heat soy sauce with vinegar, water, sake, mirin, chilli and sugar until boiling, stir arrow root flour with a little water until smooth and whisk into the boiling sauce until sauce becomes glossy. In a container place a first layer of fish, cover with 1/2 of the onions and carrots, cover with a second layer of fish and second part of vegetables, pure the boiling sauce over. Let sit a few hours or serve the other day. This recipes reminds me very much on german Brathering but it tastes rather exotic. Red mullets have a strong flavour which blends very good with soy sauce and vinegar.
We had a little baguette and butter with the fish.

Kommentare:

Sissi hat gesagt…

I love nanban zuke. I have never tried it with red mullets, they are most of the time horribly expensive here.
It funny, because I have just posted a quince vodka recipe (I made it last year, but without any spices).

Hiroyuki hat gesagt…

Arrow root flour?? Do you mean real arrow root flour? Is it a common starch in your country?

Fräulein Trude hat gesagt…

Hiroyuki: Arrowroot flour (bot. name of the plant is Maranta arundinacea) is a starch sold in many health food stores, organic/eco food stores or asia markets. Good for people who have to avoid gluten protein. I like it very much, because sauces will stay glossy and translucent even when cooled down after cooking. I use it since many years for cooking chinese recipes. There is nothing special with arrowroot.

Fräulein Trude hat gesagt…

Sissi: It is quince time and I have lots. We ate so much quinces the last weeks but there are still many left. So husband decided on something with alcohol. I am going to cook jelly today because we will have a family meeting next weekend and I hope I may get rid of some jars (laugh).

Hiroyuki hat gesagt…

Thanks for your reply.

I asked the question because kuzuko (usually translated into arrowroot powder/flour)
http://en.wikipedia.org/wiki/Kuzuko
made from the roots of kuzu
http://en.wikipedia.org/wiki/Kudzu
is very, very expensive in Japan, so is warabiko.

I guess we are talking about different powders/flours.

Fräulein Trude hat gesagt…

Hiroyuki: Yes, kudzu is a different plant. I was mentioning this http://en.wikipedia.org/wiki/Maranta_arundinacea. But you could buy kudzu starch here too. It is expensive, about 22+ Euro/500 g.
Arrowroot is about 12-15 Euro/500 g depends on the store - expensive too but I only use it little by little for sauces.