Sardines in a Japanese Vinegar Sauce (Nanbanzuke)

You'll really taste the fennel as it steeps in the vinegar.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Sardines 6
Potato starch or cornflour as required
Carrot (medium) 1
Onion (medium) 1
Fennel bulb 1
Marinade:
Water 100ml
Sugar 3 tbsp
Vinegar 4 tbsp
Soy sauce 2 tbsp

Method

1
Prepare the sardines then dredge with the potato starch.
2
Mix all the marinade ingredients together in a bowl.
3
Put lots of oil in a frying pan on medium heat and fry the sardines, skin side down.
4
Don't touch the sardines, let the skins crisp up.
5
Turn the sardines over and fry for a further 2 minutes then transfer into the marinade at Step 2.
6
In the same frying pan, add some more oil on medium heat.
7
Fry the finely sliced carrot, onion and fennel until nicely browned.
8
Add the fried vegetables into the marinade bowl and allow to cool. Put in the fridge for about 2 hours before serving.

Tips & Note

Sardines in a Japanese Vinegar Sauce (Nanbanzuke)

You'll really taste the fennel as it steeps in the vinegar.

Recipe By: Purihirunesan (https://cookbuzz.com/kitchen/56)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Sardines 6
Potato starch or cornflour as required
Carrot (medium) 1
Onion (medium) 1
Fennel bulb 1
Marinade:
Water 100ml
Sugar 3 tbsp
Vinegar 4 tbsp
Soy sauce 2 tbsp

Sardines in a Japanese Vinegar Sauce (Nanbanzuke)

Recipe ID :1997 Posted on 28 JUL 2016

Serves 2

Prep 5min
Cook 10min
views 3,402
printed 5

saved 1

You'll really taste the fennel as it steeps in the vinegar.

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Ingredients

Print Ingredients Email Ingredients
6
as required
1
1
1
100ml
3 tbsp
4 tbsp
2 tbsp

Method

Prep
5min
Cook
10min
1
Prepare the sardines then dredge with the potato starch.
2
Mix all the marinade ingredients together in a bowl.
3
Put lots of oil in a frying pan on medium heat and fry the sardines, skin side down.
4
Don't touch the sardines, let the skins crisp up.
5
Turn the sardines over and fry for a further 2 minutes then transfer into the marinade at Step 2.
6
In the same frying pan, add some more oil on medium heat.
7
Fry the finely sliced carrot, onion and fennel until nicely browned.
8
Add the fried vegetables into the marinade bowl and allow to cool. Put in the fridge for about 2 hours before serving.
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