Pickled Pleasure

Nanban-Zuke (Southern Barbarian Pickle)

Oil for frying
1     medium onion, julienned
4     small dried chilies, chopped
1     medium carrot, shredded
1     cup Dashi
½    cup rice wine vinegar
1     Tablespoon sugar
2     teaspoons salt
1     Tablespoon Mirin (sweet cooking sake)
1     Tablespoon soy sauce
1     pound skinless fish fillet, such as Gulf redfish, cut into bite-sized pieces
1     cup potato or corn starch
 

Heat oil in a deep fryer or deep skillet to 350º degrees.

Place onion, chilies and carrots into a heatproof container large enough to hold all of the ingredients to be pickled.

Heat the Dashi, vinegar, sugar, salt, Mirin and soy. Bring to a simmer to dissolve sugar and salt.

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Pour hot liquid over the vegetables mixture.

Toss fish into potato starch, shake off excess and fry in the hot oil until pale golden, about 4-6 minutes.

Add fried fish into the vegetable mixture. Allow to marinate a minimum of 3 hours. Serve at room temperature alone or over rice.

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Dr. Steve Nelson

Dr. Steve Nelson, Chancellor of LSU Health New Orleans, has been a cornerstone of medical leadership in Louisiana since 1984 when he joined the...

The dish will hold in the refrigerator for up to 5 days.

 


 

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Kevin O’Brien, Private Chef
(917) 971-3396, chefkevin@chefkevin.com

Southern Food & Beverage Museum
1504 Oretha Castle Haley Blvd., 569-0405, NaFaB.org

 

Pickled Pleasure

 


 

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