Tangy Nanban-Zuke: Must-Try Marinated Mackerel

Aji no Namban-zuke (Fried Mackerel in Sweet-Sour Marinade)
Directions

• Prepare Small Mackerel
  1.Select Tiny Mackerel (10–12 cm): This size allows for edible heads and bones once fried.
  2.Hand-Clean: Gently remove guts by pressing or tearing at the belly with your fingers. Optionally, wipe the inside with a paper towel to remove remnants.
  3.Do Not Rinse thoroughly or soak—some prefer not to, as it keeps flavor intact. However, if any inedible parts remain, gently remove them with a paper towel.
  4.No Further Washing: Many choose to fry them as-is, which helps keep them crispy.
  
  Tip: If you find leftover innards or blood, gently wipe inside with a paper towel to reduce oil splatter.
• Make the “Namban” Vinegar Sauce
  1.Pre-Combine: In a small pot, add dashi (200 ml), vinegar (150 ml), 4 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake, and 2/3 tsp salt.
  2.Heat Briefly: Bring to a gentle boil, then remove from heat.
  3.Transfer: Pour into a container large enough to hold the fish pieces.
  4.Add Extras: Insert sliced onion/long onion plus the dried chili, if using.
  Let cool slightly or fully before adding fried fish.
  
  Tip: This marinade is best prepped before frying the fish so you can dip them in while they’re piping hot.
• Deep-Fry the Mackerel
  1.Heat Oil: In a pot or deep pan, bring oil to 150–160°C (300–320°F). This low temperature ensures bones & heads become crispy.
  2.Add Fish: Gently slide each mackerel into the oil.
  ・Immediately cover with a lid to prevent oil splatters.
  ・Stir lightly once at the start to separate fish.
  3.Fry: Cook for 7–8 minutes.Check occasionally; carefully lift the lid, stir fish so none stick to the bottom.
  Replace lid to reduce splashes.
  4.Doneness: After ~7–8 minutes, water content should be gone; the fish turns golden brown and the bubbles reduce.
  ・Remove fish from oil to drain briefly.
• Soak in Vinegar Marinade
  1.While Still Hot: Place fried fish directly into the marinade. The sizzling sound indicates the marinade infuses deeply.
  2.Chill or Serve Immediately:
  ・Immediate Serving: Crisp exterior, mild marinade flavor.
  ・Longer Marinating (up to a day): Fish soaks up more tang, becomes super flavorful.
  
  Tip: If you prefer them cold, let the fish sit in marinade overnight in the fridge. The bones soften even more, making them easy to eat whole.
• For Slightly Larger Mackerel
  If using fish around ~15 cm, see adjustments:
  1.Remove “Zei-go” (tough scales at tail edges) and gut the fish more thoroughly using a knife.
  2.Wash Gently: Rinse inside to remove blood and slime. Pat dry.
  3.Fry Longer: Cook at 150–160°C for 10–12 minutes for full crispness.
  4.Marinate similarly in the same sauce.