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南蛮漬け（白身魚の南蛮漬け）｜クキパパ料理チャンネルさんのレシピ書き起こし

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Kukipapa cooking class

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Ingredients

白身魚 : 450g
塩 : 0.7-0.8% of white fish weight
小麦粉 : 適量
玉ねぎ : 1個(200g)
人参 : 1本(100g)
オリーブオイル : 大さじ3
こめ油 : 大さじ2
Salt (for ingredients) : 小さじ1(5g)
穀物酢 : 大さじ5弱(70g)
砂糖 : ふたつまみ
ローリエ : 1枚
ニンニク : 1かけ
唐辛子 : 1本
塩(仕上げ用) : ひとつまみ

Time required

10minutes

Procedure

1) cut the material 00:33
Cut the carrot into strips.
Finely chop the onion core.
Cut the onion into thin strips along the grain.
2) 白身魚の下準備をする 01:42
白身魚を食べやすい大きさに切る。
白身魚の両面に塩をふる。
白身魚の表面に薄く小麦をまぶす。
3) 白身魚を焼く 02:29
フライパンに油(分量外)をひき中火にかける。
魚の皮目から焼き両面を焼き保存容器に入れる。
4) fry the ingredients 03:37
Wipe off the oil from the frying pan from step 2.
Add garlic, olive oil, and rice oil to a frying pan and heat over low heat.
Add the chili pepper, 1 carrot, onion, salt (for ingredients), and bay leaf to a frying pan and fry over high heat.
Add vinegar, salt (for finishing) and sugar to a frying pan and stir-fry.
5) 仕上げる 05:24
Pour the ingredients from step 3 on top of the white fish from step 3.
Cover the ingredients with plastic wrap.
Cool with ice water and then refrigerate.
6) 盛り付ける 06:04
5をお皿に盛り付けて完成。

Point

・You can use salad oil for rice bran oil.
- Use chili peppers with seeds removed.
・It is also delicious to replace white fish with salmon, scallops, oysters, etc.
・When grilling white fish, cook thoroughly until the core temperature of the fish reaches 70 degrees or higher.
・If the taste is not enough, you can add Chinese granule soup stock.
・When frying the ingredients, if it boils down too much, add 30ml of water.
・Can be stored in the refrigerator for 5 to 7 days.
・The required time does not include time for cooling in ice water or in the refrigerator.