• (two servings)
• One half white-fleshed fish (Japanese Spanish Mackerel, Sea Bream, etc.)
• 1 onion
• 1/2 carrot
• 1/2 celery stalk
• 1/4 yellow pepper
• 1/4 red pepper
• 100ml white wine vinegar
• 200ml olive oil
• 1 garlic clove
• 1 dried chili pepper
• 1 bay leaf
• 50ml Usukuchi Soy Sauce
• Salt and pepper
• Flour
• Oil for frying

	1. Cut the fish into pieces and dry well. Season with salt and pepper. Coat the fish with flour, and then remove any excess flour.
	2. Thinly slice the onion, celery, and peppers. Julienne the garlic.
	3. Fry the fish in oil with a temperature of 160°C until it is a uniform, light-brown color.
	4. Place the olive oil, garlic, and dried chili pepper (with seeds removed) in a pot. Heat over a low flame until the oil is fragrant (until the garlic is browned).
	5. Add the cut vegetables and bay leaf to the pot. Gently sauté. Add the white wine vinegar. Cook for two to three minutes until the vegetables are softened, then add the Usukuchi Soy Sauce.
	6. Arrange the fried fish on a heat-resistant plate. Add the sauce and vegetables while they are hot.
	7. Once everything has cooled, let the plate sit overnight in the refrigerator.