Quick and easy Nanbanzuke using canned mackerel
Nanbanzuke is a classic Japanese home-style dish where fried fish or chicken is marinated in sweet vinegar (nanbanzu) along with flavorful vegetables like red chili peppers and scallions. Common ingredients include pond smelt, horse mackerel, sardines, or chicken. After marinating, the ingredients soften, making this dish delicious whether warm or cold.
The term nanban ("Southern barbarian") comes from Japan’s trade with Spain and Portugal in the 16th–17th centuries. The method of frying fish and soaking it in vinegar (escabeche) blended with Japanese tastes to become nanbanzuke. Its use of vinegar, chili, and scallions was novel at the time, giving the dish its name.
Nanbanzu is a sweet-and-sour marinade made by combining vinegar with soy sauce and sugar. It’s light, flavorful, and keeps well, making it perfect for advance preparation. While similar to a Western-style marinade, nanbanzuke is distinct because the ingredients are fried before soaking.
This recipe uses nutritious canned mackerel for a shortcut version.
Just coat with starch and pan-fry — no fish prep required!
A quick, delicious, and satisfying dish.
10 minutes
coto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 mackerel in water
- 1 /4 medium onion, thinly sliced
- 1 /4 medium green bell pepper
- potato starch or cornstarch for dredging
- 3 tbsp. vegetable oil for pan-frying
- A3 tbsp. vinegar
- A2 tbsp. soy sauce
- A2 tbsp. sugar
- ASliced dried red chili to taste
INSTRUCTIONS
- 1
Prepare the marinade
Thinly slice the onion and bell pepper. Combine with the A ingredients in a shallow bowl or container. Add chili if using.
- 2
Prep the mackerel
Pat the mackerel dry with a paper towel and cut into halves. Coat lightly with potato starch or cornstarch.
- 3
Pan-fry
Heat 3 tablespoons of oil in a frying pan.
Add the mackerel and fry on both sides until golden and crispy.
- 4
Marinate while hot
While still hot, transfer the mackerel to the marinade with vegetables.
Let it soak and enjoy either warm or chilled.
RecipeID
154
Tips & Notes
★ If you're not a fan of raw onion or green pepper, microwave them for about 1 minute before use.
★ Keeps for 3–4 days in the refrigerator.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.