Nanban-Zuke (Sweet-Sour Marinated Fried Fish)

• 180 ml Rice vinegar
• 90 ml Light soy sauce
• 60 g Caster sugar
• 1 medium Yellow onion
• 1 large Carrot
• 20 g Ginger root, firm and fresh
• 1 piece Red chili pepper
• 500 g White fish fillet, skinless, boneless
• 60 g Cornflour
• 350 ml Sunflower oil

1. Make the marinade: put the rice vinegar, light soy sauce and caster sugar in a small saucepan and warm over low heat, stirring just until the sugar dissolves. Take off the heat and pour into a wide bowl to cool slightly.
2. Thinly slice the onion, cut the carrot into fine matchsticks, and finely slice the ginger. Thinly slice the red chilli, shaking out some seeds if you prefer less heat, then add all the vegetables to the marinade and toss.
3. Cut the white fish into bite-sized pieces and pat dry. Put the cornflour in a bowl and coat the fish lightly, shaking off any excess so the coating stays thin.
4. Heat the sunflower oil in a large frying pan over medium-high heat until shimmering. Fry the fish in batches for 2 to 3 minutes per side until lightly golden and crisp, then lift out with tongs and drain briefly in a sieve-strainer.
5. While the fish is still hot, slide it into the marinade, turning gently so every piece is coated and nestled among the vegetables. Leave to cool, then cover and chill for at least 1 hour so the flavours soak in and the fish turns tender.
6. Serve chilled or at room temperature, spooning the vegetables and some of the sweet-sour marinade over the fish. If needed, turn the fish once more just before serving to re-coat it.

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