Shishamo no Nambanzuke

By Yoko Moriyama

Origin: Japan

Fried shishamo smelt marinated sweet and spicy vinegar.

This dish includes fried fish in EVOO marinated in vinegar and some vegetables.


  • 300g of shishamo smelt fish

  • 2 tbsp wheat flour

  • EVOO for fry

  • 1 small onion

  • 1 carrot

  • EVOO for sauté

  • 100 mL of soup stock

  • 30 mL of soy sauce

  • 50 mL vinegar

  • 1.5 tbsp of sugar

  • 1 dried small red chili pepper


  1. Cut onion and carrot into thin strips and sauté them in a frying pan with EVOO.

  2. Add soup stock, say sauce, vinegar, sugar and chili pepper in the frying pan and then boil at once.

  3. Sprinkle the flour on the fishes. And fry them with EVOO.

  4. Then put the fried fishes into the frying pan and marinate them well the sauce and vegetables.

  5. Serve them on a plate.

Yoko is from Yokohama (Japan). She's a sommelier of olive oil and she also organizes some lessons and events in Japan since 2009 related to EVOO. She also travels to a lot of places where produce olives, so she can tell people not only about oil but also the stories of producers and backgrounds of the land.

29 views0 comments

Recent Posts

See All