Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi
Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, pacific saury (or mackerel) with a spicy sauce - an elegant light-colored dish using shiro-dashi. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook pacific saury (or mackerel) with a spicy sauce - an elegant light-colored dish using shiro-dashi using 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi:
  1. Take Pacific Saury or Mackerel
  2. Make ready Onion
  3. Prepare Green peppers
  4. Prepare Sweet Peppers (any color)
  5. Prepare Carrot
  6. Make ready Salt and pepper
  7. Get Plain flour
  8. Prepare (Nanban Vinegar Sauce)
  9. Prepare Soy sauce
  10. Get Shiro Dashi
  11. Get Sugar
  12. Make ready Mirin
  13. Make ready Vinegar
  14. Make ready Water
Instructions to make Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi:
  1. Thinly slice the onion, peel the carrot and cut into thin strips. Also slice the green and colorful peppers into thin strips. (I used 1/2 red onion and 1/2 white onion this time.)
  2. (Nanban Vinegar Sauce) Put all of the nanban sauce ingredients into a pot and turn on the heat. Once it begins to boil, stop the heat.
  3. Place half of the cut vegetables into a flat pan or tray. Pour on 1/3 of the nanban vinegar sauce. Chill the remaining 2/3 of the sauce.
  4. Filet the saury or mackerel into 3 slices and use scissors to cut into bite-sized pieces. (It's easy if you buy fish that are already de-boned and opened)
  5. Dry off the excess moisture from the fish and lightly season both sides with salt and pepper. Coat the fish with flour. Heat a large amount of oil in the frying pan. Shake off the excess powder from the fish and line them in the pan to fry.
  6. Once both sides have crisply browned, lightly wipe off the excess oil and place onto Step 3 while still hot. (If you can't fry all of the fish in one go, you can divide into 2 batches)
  7. Cover the fish with the remaining vegetables and pour over the remaining sauce. Tilt the tray so that the sauce can coat everything completely. Chill in the refrigerator for several hours to allow the flavors to blend in thoroughly and then it's done.
  8. I used this shiro-dashi which is a 1:7 ratio with udon sauce. The concentration differs depending on the brand, so adjust accordingly.

So that is going to wrap this up with this special food pacific saury (or mackerel) with a spicy sauce - an elegant light-colored dish using shiro-dashi recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!