Etsu Nanbanzuke (Fried Fish in Sweet Vinegar)

Combine 60ml soy sauce, 60ml vinegar, 40ml mirin, and 20ml sake in a pot and boil for 1 minute.

Turn off the heat and transfer to a wide heatproof container, then add 2 seeded dried chilies and keep warm.

Cut 120g onion, 60g carrot, and 30g green pepper into fine 5cm strips.

Add the onion and carrot to the warm marinade and keep the pepper separate.

Scale and remove gills and guts from 8 etsu, rinse blood from the cavities with cold water, and dry completely.

Score both sides deeply at 1mm intervals perpendicular to the fine bones without cutting the fish apart.

Coat the surfaces and cuts evenly with 40g potato starch and shake off excess.

Heat 800ml oil in a deep pot to 170°C and fry the fish in uncrowded batches for 5 to 7 minutes.

When the thickest fish reaches at least 75°C at the center and the fins and edges are crisp, drain it.

Place the fish immediately in the marinade, scatter over the green pepper, and spoon liquid repeatedly over every surface.

Cool the container for 30 minutes, cover, and refrigerate at 4°C or below within 2 hours.

Rest for at least 2 hours and serve cold, still checking carefully for fine bones. Use clean tongs and eat within 3 days.