Nanbanzuke

Japanese fish dish

Nanbanzuke or nanban-zuke is a Japanese fish dish. To prepare it, the small fish (Sprat) or diced fish is lightly dusted with potato starch or cornstarch and then deep fried until golden brown. It is then served in a hot broth made of grain vinegar, dashi, mirin, and shō-yu, with finely-sliced onion, finely julienne carrots, finely-shredded green peppers, and red chilli peppers. It bears a close resemblance to escabeche and is believed to have been brought to Japan by the Portuguese in the 16th century.

This keyword could refer to multiple things. Here are some suggestions: