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Nanbanzuke

4 pieces fish filet (any kind)
pepper & salt
1 celery (scraped and julienned - 1 1/2")
1 carrot (scraped, julienned 1 1/2", parboiled to just tender)
1 potato (peeled, julienned 1 1/2", parboiled to just tender)
2 green onion or garlic chives (minced)
1 tougarashi (red pepper) sliced
flour
ajinomoto (optional)
vegetable oil

2/3 C vinegar
1/4 C water
2 T light soy sauce
1 to 1 1/2 T sugar (optional)
1/2 tsp salt
pepper
1/2 lemon, juiced (optional)
ajinomoto (optional)

Combine sauce ingredients. If using lemon juice, subtract the
equal amount of vinegar. Taste to correct salt or pepper. Combine
celery, carrot, and potatoes with the sauce.

Salt, pepper, and sprinkle on ajinomoto on fish pieces. Dust
lightly with flour. Heat the vegetable oil to medium to medium
high heat and fry until lightly browned. Sometimes, I stop halfway
and fry again after letting fish sit out for several minutes (double
frying - makes coating crisper). Place fried fish pieces into the
sauce mixture and let it marinate for 30 minutes. Transfer to a
plate and sprinkle on minced green onion or garlic chives.

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