Aji Nanban-zuke: Crispy Marinated Mackerel That Will Amaze You

Aji Nanban-zuke Directions

• Prepare The Fish
  Cut 4 horse mackerel fillets into bite-sized pieces approximately 1-inch square. Season with salt and pepper, then lightly coat with potato starch. Shake off excess starch for a thin, crisp coating. This light coating creates the perfect texture that will hold up during marination without becoming soggy.
• Prepare Vibrant Vegetables
  Thinly slice 1/2 onion, 1/2 carrot, 1/4 each red and yellow bell peppers, 1 green bell pepper, and 1 yuzu or lemon into paper-thin slices. The colorful vegetables not only provide flavor but create a visually stunning contrast against the white fish. The thin slicing ensures quick pickling in the marinade.
• Create Balanced Marinade
  In a medium bowl, combine 100ml rice vinegar, 100ml water, 3 tablespoons sugar, 1 tablespoon soy sauce, and a pinch of salt. Stir until sugar completely dissolves. This marinade has the perfect balance of tanginess, sweetness, and umami that will both flavor the fish and lightly pickle the vegetables.
  
• Fry Fish To Perfection
  Heat oil in a deep skillet to 170°C (340°F). Carefully add the coated fish pieces and fry until golden brown and crispy, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding, which would lower the oil temperature and result in soggy fish. The fish should be cooked through but still moist inside.
• Combine While Hot
  Immediately transfer the hot fried fish to the bowl with the prepared vegetables and marinade. The heat from the fish will slightly wilt the vegetables and help them absorb the marinade flavors. The temperature contrast is crucial for proper marinade absorption.
• Allow Flavors To Develop
  Let the mixture cool to room temperature, then refrigerate for at least 30 minutes before serving. For best results, marinate for several hours or overnight. The flavors will continue to develop and meld together, while the fish maintains a pleasant texture without becoming mushy.
• Serve With Style
  Arrange the marinated fish and vegetables on a serving platter, drizzling some of the marinade over the top. Garnish with additional thin slices of lemon or yuzu and a sprinkle of shichimi togarashi (Japanese seven-spice) if desired, for a hint of heat that complements the tangy marinade.