Fried horse mackerel with ethnic sauce 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Aji with Ethnic sauce（アジのエスニックソースかけ）
horse mackerel = aji fish sauce = nam pla coriander = cilantro= pakuchi＝ 香菜
Cilantro and coriander are both words for pakuchi. (Pakuchi is the Japanese name, and c香菜 is the Chinese name.) Officially, cilantro refers to the fresh leaves, and coriander refers to the dried leaves and fruits.
Crisply fried horse mackerel was served with a sauce that combines fish sauce and oyster sauce.
You will fall in love with the aroma and freshness of Cilantro and lime, which are essential to Asian ethnic cuisine.
The best part of Southeast Asian ethnic cuisine is its complex flavor, which combines various flavors such as sour, sweet, and salty.
The first time I tried fish sauce and Cilantro, I honestly couldn’t accept it and didn’t eat it for a long time.
However, when I went to a Vietnamese restaurant with a friend and ate pho, I realized how delicious it was.
Now I’m interested in how to cook those ingredients, and I’m trying out various recipes.
Please enjoy the charm of Asian ethnic cuisine.
Fish sauce (Thai: น้ำปลา, Nan Pla)
Fish sauce is also called Nan Pla, where Nan means liquid and pla means fish.
It is an essential seasoning for Southeast Asia dishes such as pho and gapao rice.
Because raw fish is salted and fermented, the flavor of the fish is concentrated.
It is characterized by its salty taste and unique aroma. This unique scent has captivated many people.
Gapao rice is also recommended. Please check it out. 👉 Gapao rice（Thai Basil Stir-Fry ）
NUTRITION FACTS of Fried horse mackerel with ethnic sauce
160kcal Protein 12.3g Fat 11.2g Carbs 4.0g Salt Equivalent 6.2g
Oil absorption rate is 14%
Fried horse mackerel with ethnic sauce INGREDIENTS（4SERVINGS)
- horse mackerel 240g
- flour (cooking flour) 12g
- oil appropriate amount
- ☆fish sauce 8g
- ☆dark soy sauce 8g
- ☆oyster sauce 8g
- ☆bean sauce 2g
- ☆sugar 2g
- ☆water 40g
- red onion 80g
- cilantro 20g
- lime
Flour called cooking flour is not sticky, so you can fry it crispy even with less oil.
Fried horse mackerel with ethnic sauce COOKING INSTRUCTIONS
①Wipe the water from the horse mackerel with a paper towel and cover the surface lightly with flour.
②Heat the oil and fry until the surface is crispy.
The horse mackerel will warp due to the heat, so put the skin side first into the oil.
③Mix fish sauce, dark soy sauce, oyster sauce, bean sauce, sugar, and water and heat.
④Once the sauce boils, immediately turn off the heat.
⑤Slice the red onion.
⑥Wash the cilantroand drain the water.
⑦Place horse mackerel, red onion, and cilantro on a plate.
⑧Pour sauce and squeeze lime.
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