Ingredients (for 4):
- Wakasagi - 24
- Milk - 100ml
- Flour - 1 cup
- Olive oil - 50ml
- Garlic - 2 cloves
- Shallot - 25g
- Carrot - 80g
- Zucchini - 1
- Red bell pepper - 1
- Green bell pepper - 1
- White wine vinegar - 100ml
- White wine - 150ml
- Tomato - 1
- Sugar - 3 tbsp
Procedures:
1. Cut the garlic in halves. Remove the shoot.
2. Finely chop the shallot.
3. Cut the carrot into shreds.
4. Remove the inside portion of the zucchini, and cut into shreds.
5. Remove the seeds from the bell peppers and cut into shreds.
6. Cut a cross on the skin of the tomato and put in boiling water to remove the skin. Then cut into small pieces.
7. Soak the wakasagi in milk for 30 minutes.
8. Heat the wok with olive oil, then add in the garlic.
9. When fragrant, add in the shallot to cook until softened.
10. Add in the carrot, zucchini, green and red bell pepper shreds to stir-fry until softened.
11. Season with salt and coarse black pepper.
12. Add in the white wine vinegar and cook until vinegar is absorbed into the vegetables..
13. Add in white wine and brings to boiling.
14. Season with salt and coarse black pepper, then add in sugar and adjust the amount to balance the acidity with sweetness.
15. Remove the wakasagi and dry them up using kitchen paper.
16. Season the fish with salt and white pepper powder.
17. Dust the flour on the wakasagi, and remove the excess flour.
18. Heat the wok with oil, then deep fry the wakasagi.
19. Remove the fish when it is golden and the bubbles have lessened.
20. Put the wakasagi in a glass container, then pour in the pickled vegetables on top to marinate for overnight.
21. Serve.
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