Horse Mackerel in Nanban Sauce

• 2 Horse Mackerel
• 100 grams Onion
• 1 Red or yellow bell pepper
• 30 grams Green onions or scallions
• 3 tbsp Vinegar
• 2 tbsp each Soy sauce, mirin
• 1 tbsp Sugar
• 1 pinch Dried chili pepper round slices
• 1 tsp Salt
• 6 tbsp Vegetable oil
• 2 pinch Chili threads
• 2 tbsp Katakuriko

1. Remove the scales, innards, scutes, and small bones from the horse mackerels, and fillet into 3 pieces each, then sprinkle with salt.
2. Cover with plastic wrap, and let it sit for 20 minutes in the fridge.
3. Thinly slice the onion and pepper, and cut the green onions into thin round slices.
4. Add the flavouring ingredients into a bowl, and mix well.
5. Add in the onion and pepper.
6. Briefly wash the horse mackerels in cold water, and wipe off the excess water completely with paper towels.
7. Coat them with the katakuriko.
8. Heat the vegetable oil in a frying pan over medium-low, and start frying with the skin side of the horse mackerels.
9. Fry for about 5 minutes, and flip when they are browned.
10. Fry the other side for about 5 minutes as well.
11. When the horse mackerels are cooked, soak into the Step 2 flavouring ingredients while they are still hot, and serve on a plate.
12. Garnish with green onions and chili threads, then you're done!
13. !

mackerel, onion, red, green onions, vinegar, soy sauce, sugar, pepper, salt, vegetable oil, katakuriko

Taken from cookpad.com/us/recipes/144290-horse-mackerel-in-nanban-sauce (may not work)