Nanbanzuke: Japanese-Style Kibinago (Silver-Stripe Round Herring) Escabeche

Ingredients

• 200g Kibinago
• 20g Potato starch
• moderate amounts Oil for frying
• 100g Onion
• 35g Carrot
• 30g Green bell pepper
• 60g Vinegar
• 10g Sugar
• 20g Mirin
• 40g Soy sauce
• 0.5g Takano-tsume

Steps

1. Wash the kibinago thoroughly
2. Pat them dry with paper towels to remove all moisture.
3. Place the fish and potato starch in a plastic bag
4. Shake well to coat.
5. Shake off any excess starch.
6. Fry the fish in oil at 160°C for about 5 minutes.
7. Drain on a wire rack or paper towel.
8. Thinly slice vegetables into extra-fine julienne strips.
9. Mix the vinegar, sugar, mirin, soy sauce, and chili.
10. Add the sliced vegetables to the liquid and mix well.
11. Microwave vegetables in marinade until softened.
12. While the fried fish is still warm, add it to the marinade.
13. Toss gently to ensure everything is coated.