An adaptation of a Middle Eastern dish, Nanban Zuke (nahn-bahn zook) is lightly cooked fish soaked in a vinegar dressing.
We have used turbot, but any firm white fish fillets may be used instead.
2 oz. seasoned flour made with
2 oz. flour,
2 teaspoon salt,
½ teaspoon black pepper and
½ teaspoon ground ginger
2 lb. turbot fillets
2 oz. butter
4 fl. oz. chicken stock
2 tablespoons white wine vinegar
1 tablespoon soy sauce
1 teaspoon sugar -g teaspoon salt
Place the seasoned flour on a plate and dip the fillets, one by one, in it, shaking off any excess.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, place the fillets in the pan and fry for 7 to 8 minutes on each side or until the flesh flakes easily when tested with a fork. Remove the pan from the heat and, using tongs or a slotted spoon, transfer the fish to a warmed serving dish. Keep warm while you make the dressing.
Place the stock, vinegar, soy sauce, sugar and salt in a medium-sized sauce-pan. Set the pan over moderate heat, and cook, stirring occasionally, for 3 to 4 minutes or until the dressing is hot. Remove the pan from the heat. Pour the dressing over the fish and leave for 5 minutes before serving.