Aji Nanbanzuke Spicy Horse Mackerel with Vegetables

Horse mackerel is a popular seafood in Japan, especially during the hot summer months when it’s believed to provide energy to combat the heat. This recipe for Aji Nanbanzuke (Spicy Horse Mackerel) is a delightful and refreshing way to enjoy horse mackerel. Nanbanzuke is a traditional Japanese cooking style that involves deep frying or grilling the fish and serving it with a spicy wine and soy sauce marinade. Inspired by the spicy cuisine of western Spain and Portugal, nanban meals are a perfect fit for the scorching days of summer.

Leftovers of Aji Nanbanzuke are a treat, and the flavors meld even more after a few hours in the fridge. The beauty of this dish is that if you use small horse mackerels, you can enjoy the bones too, adding extra flavor and nutrients to your meal.

Cooking Time: 2 hours

Serving Size: 2-3

INGREDIENTS:

• Pinch of salt and pepper
• Oil for frying
• 2 bell peppers
• 3 tablespoons potato starch
• 1 onion
• 1 carrot
• 3 horse mackerel fillets

For the Marinade

• 1 ½ tablespoons soy sauce
• 1 red chili pepper
• 1 tablespoon mirin rice wine
• 1 tablespoon sake
• 50ml sushi vinegar

INSTRUCTIONS:

Now, let’s create this delightful Aji Nanbanzuke:

1. Prepare the Marinade: Begin by cutting the red chili pepper into small rounds. In a mixing bowl, combine soy sauce, mirin rice wine, sake, sushi vinegar, and the chopped red chili pepper. Set this marinade aside.
2. Slice the Veggies: Thinly slice the bell peppers, onion, and carrot. These will add both texture and flavor to your dish.
3. Sauté the Veggies: Heat a small amount of oil in a pan. Sauté the sliced veggies until they become tender and soft.
4. Add Marinade to Veggies: Remove the pan from the heat and gently pour the prepared marinade over the sautéed veggies. Toss them to ensure the marinade coats the veggies evenly.
5. Prepare the Mackerel: Season the horse mackerel fillets on both sides with a pinch of salt and pepper. Then, coat them lightly in potato starch.
6. Fry the Mackerel: Preheat cooking oil to 180°C (356°F) in a frying pan. Carefully place 1-2 mackerel fillets at a time, skin-side down, into the hot oil and fry until they turn crispy.
7. Combine Everything: Arrange the fried mackerel fillets on a serving platter. Pour the sautéed veggies and marinade over the fillets.
8. Serve with Rice: For a complete and satisfying meal, serve Aji Nanbanzuke with steamed rice.

TIPS:

Here are some tips to make your Aji Nanbanzuke preparation a success:

• Choosing Horse Mackerel: Opt for fresh and firm horse mackerel fillets. The quality of the fish is crucial for the taste of the final dish.
• Spice Level: Adjust the spiciness of your marinade by controlling the amount of red chili pepper you use. If you prefer it milder, remove the seeds and membranes from the chili.
• Slicing Veggies: Ensure that the bell peppers, onion, and carrot are thinly sliced for even cooking and better flavor integration.
• Frying Temperature: Maintain the oil at a steady temperature of 180°C (356°F) for frying the mackerel fillets to achieve a crispy texture.
• Serve with Rice: Aji Nanbanzuke pairs wonderfully with steamed rice, creating a complete and satisfying meal.

In just 2 hours, you’ve prepared a delicious and refreshing Aji Nanbanzuke that captures the essence of Japanese summer cuisine. This recipe serves 2-3, making it ideal for sharing with loved ones. Enjoy the flavors and textures of this spicy and savory dish, which perfectly balances the heat of summer.