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Pacific saury with black vinegar and vegetable sauce


time30min

sanmaankake

メニューコンセプト

Crispy deep-fried saury is topped with a rich sweet and sour sauce made with plenty of vegetables. This healthy dish is easy to make and uses professional-grade black vinegar sauce.

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Ingredients (for 1 person)

  • Plus Pacific saury (bone removed) 60g/1 fish
  • 15ml of sake
  • 2g grated ginger
  • Potato starch (as needed)
  • 25g onion
  • 15g green peppers
  • 7g carrots
  • Nanban Black Vinegar Sauce 30g
  • 25ml water
  • salad oil (appropriate amount)

Cooking in a frying pan

  • 1. Coat the frozen saury in flour and fry in hot salad oil.
  • Add 2 julienned onions, bell peppers, carrots and water, bring to a boil over medium heat.
  • 3 (2) When the vegetables have softened, add the Nanban black vinegar sauce and bring to a boil.
  • Place on 4 plates and pour (4) over (2).

POINTApplication tips

  • 1. If you cook the black vinegar sauce for too long, the acidity will disappear, so shred the vegetables to help them cook faster.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.

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