Ainame Karaage Nanban Zuke
(Fried Greenling Soaked in Chili and Vinegar)

1 lb. white fish--for example, cod, snapper, halibut, seabass--cut into 1" cubes
pinch salt
1/2 t pepper
1/2 C white flour
vegetable oil for deep frying
--
1/4 C dashi
(ichiban or niban--see James' recipe for the difference--dashi)
4 T rice vinegar
1/4 t salt
1 chili pod, minced
3 T shoyu
2 T sugar
2 T ginger, minced
--
2 green onions, chopped
2 T. kinome, minced (And by the way, I'm looking for a sansho plant!--sansho, kinome, prickly ash)


*Dust fish cubes with salt, pepper and flour. In a deep fry or saute pan, heat 3" oil to 340 degrees. Fry fish until it turns golden brown
*Remove fish and drain on paper toweling until cool.
*Mix dashi, vinegar, salt, chili, shoyu, sugar and ginger in a small saucepan. Heat to a boil, then remove and let cool.
*Pour cooled marinade into a large casserole dish or shallow bowl. Add fish and green onions. Let marinate for 30 minutes.
*Serve chilled or at room temperature. Sprinkle each serving with minced kinome.

Interesting notes:
1. "Greenling" is, I believe, a type of cod.
2. The word nanban means both "chili" and "southern barbarian." I believe that it was Portugese visiting and living in Kyushu who introduced chilis, wheat flour, deep frying, and genoise to the Japanese, hence the association in the name.

Ittada kimasu!