Yellowtail Nanbanzuke (Japanese Sweet & Sour Fried Yellowtail)

Steps

1. 1
   Slice the onion thinly along the grain and cut the carrot into thin strips.
2. 2
   Heat a little vegetable oil in a pan, then sauté the onion and carrot until softened, which mellows the onion's sharpness.
3. 3
   Once the vegetables are softened, turn off the heat and, while still hot, add sugar, vinegar, water, and soy sauce. Mix gently, then transfer to a container and let it cool.
4. 4
   Sprinkle a little salt over the boneless yellowtail fillet and let it sit for about 10-15 minutes to season and draw out excess moisture.
5. 5
   Use a paper towel to blot away the moisture that surfaces on the fish, which helps remove any fishy smell, and pick out any small bones.
6. 6
   Cut the yellowtail diagonally into slices.
7. 7
   Lightly dust the fish slices with flour; this makes the surface crispy when fried and helps it absorb the marinade better.
8. 8
   Heat vegetable oil in a pan for frying. Once hot, deep fry the fish slices in two batches until golden brown.
9. 9
   While the fried fish is still hot, place it into the marinade sauce so it can soak up the flavor. If you prefer a crispier texture, you can leave some pieces only partially coated instead of fully soaking them.
10. 10
    Plate the dish and sprinkle bonito flakes on top before serving. You can substitute the yellowtail with horse mackerel, mackerel, or even pork, and adjust the vinegar amount to taste.