Izakaya Sakura Fried Cod And Zesty Asian Pickled Vegetables Recipes

SPICY VIETNAMESE QUICK PICKLED VEGETABLES

Spicy Vietnamese Quick Pickled Vegetables image

These quick pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, BBQ, fish tacos, etc.

Provided by Soup Loving Nicole

Categories Side Dish Vegetables Carrots

Time 2h

Yield 10

Number Of Ingredients 8

Ingredients

½ pound carrots, peeled and cut into matchsticks
½ pound purple daikon radish, peeled and cut into matchsticks
½ pound English cucumber, sliced into thin rounds
2 jalapeno peppers, sliced into rings
2 cups water
1 ½ cups rice vinegar
2 tablespoons white sugar
2 teaspoons salt

Steps:

Inspect 2 mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
Divide carrots, radishes, cucumbers, and jalapeno peppers evenly into the 2 clean jars.
Combine water, vinegar, sugar, and salt in a medium saucepan. Bring to a boil and cook until sugar is dissolved, about 3 minutes. Turn off heat and let cool for 2 minutes. Pour mixture over the vegetables in the jars and let come to room temperature, about 30 minutes.
Screw on lids and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 26.6 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.7 g, Sodium 487 mg, Sugar 4.5 g

IZAKAYA SAKURA FRIED COD AND ZESTY ASIAN PICKLED VEGETABLES

Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables image

Make and share this Izakaya Sakura Fried Cod and Zesty Asian Pickled Vegetables recipe from Food.com.

Provided by Member 610488

Categories Japanese

Time 32m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 onions, sliced
2 carrots, thinly sliced
1 teaspoon salt
3 tablespoons sake
2 teaspoons sugar
1/4 teaspoon black pepper
1 teaspoon sesame oil
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 (3 ounce) package karaage coating mix (Kikkoman KARA AGE Coating)
1 1/4 lbs cod fish fillets
1 cup vegetable oil

Steps:

Finely slice onion and soak in a bowl of water for more than 5 minutes. Drain well. Thinly slice carrots.
In a large bowl, mix onion, carrot and salt. Let it sit for 5 minutes, then squeeze well to drain water. Add rice vinegar, soy sauce, sugar, sesame oil and pepper to marinate the vegetables. Chill in refrigerator until ready to serve.
Cut cod into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 degrees F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
Serve with side of chilled pickled vegetables.

Nutrition Facts : Calories 661.3, Fat 56.7, SaturatedFat 7.4, Cholesterol 61.1, Sodium 764.9, Carbohydrate 9.6, Fiber 1.6, Sugar 5.3, Protein 26.3

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