Photo: Japanese Smelt in Spicy Vinegar Marinade

A freshwater fish native to Japan in "nanbanzuke" marinade.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

200 g (7.1 oz.)

10 cm (4 in.)

1 knob

as needed


1 Tbsp

1/2 Tbsp


  1. Cut the negi in half lengthwise, peel the ginger, then julienne both.
  2. Heat (1) and (A) in a fry pan. Once boiling pour into a bowl and set aside.
  3. Cover the smelt fish in the potato starch, then fry in medium temperature oil. Soak and completely cover each fried fish in the marinade from (2), then arrange on a plate and serve.