Step-by-Step Guide to Make Any-night-of-the-week Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi

Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare 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. For mine, I am going to make it a bit unique. This will be really delicious.

Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi is something which I’ve loved my entire life.

To get started with this particular recipe, we have to 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 can achieve it.

The ingredients needed to make Pacific Saury (or Mackerel) with a Spicy Sauce - An Elegant Light-Colored Dish Using Shiro-Dashi:

1. Get 4 Pacific Saury or Mackerel
2. Prepare 1 medium Onion
3. Prepare 2 Green peppers
4. Get 1/2 Sweet Peppers (any color)
5. Prepare 5 cm Carrot
6. Prepare 1 dash Salt and pepper
7. Make ready 1 Plain flour
8. Take (Nanban Vinegar Sauce)
9. Get 1 tbsp Soy sauce
10. Prepare 3 tbsp Shiro Dashi
11. Make ready 3 tbsp Sugar
12. Take 2 tbsp Mirin
13. Take 100 ml Vinegar
14. Get 150 ml Water

Steps 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.

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