Japanese｜Seafood｜Summer｜Vegetables｜鮎並の南蛮酢和え
Marbled Rockfish with Nanban Vinegar Dressing
Culinary Studio - Culinary Art - June 2025
Ingredients
| Ainame (Greenling) | 120g -- Fillet into three, then slice diagonally into bite-sized pieces. Lightly salt and let sit for 5 minutes. *You may substitute with seasonal white fish |
| Salt & flour (for prep) | As needed |
| Celery | 10cm -- Cut into 1cm x 4cm strips |
| Bell pepper (red & yellow) | 1/3 each -- Cut into 1cm x 4cm strips |
| Asparagus | 4 stalks -- Boiled in advance |
| Cucumber | 1/2 -- Rub with salt, blanch (to preserve color), then grate |
<Nanban Vinegar Sauce>
| Dashi broth | 100ml |
| Vinegar | 3 tablespoons |
| Light soy sauce | 1 tablespoon |
| Sake | 1 tablespoon |
| Sugar | 2 teaspoons |
| Salt | Pinch |
Instructions
- Pat the ainame dry, coat with flour, and deep-fry in 170°C oil until crispy.
- Lightly fry the celery and bell peppers. Place on a strainer and pour hot water over them to remove excess oil.
- Bring the <Nanban Vinegar Sauce> to a brief boil.
- Add the fried fish, vegetables, and boiled asparagus into the hot sauce to marinate.
- Plate the dish and garnish with grated cucumber.