Nanbanzuke

Nanbanzuke or nanban-zuke is a Japanese fish dish. It is sometimes translated as ‘Japanese escabèche’. To prepare it, the small fish or diced fish is lightly dusted with potato starch or cornstarch and then deep-fried until golden brown. It is then served in a hot broth made of grain vinegar, dashi, mirin, and shō-yu, with finely sliced onion, finely julienned carrots, finely shredded green peppers, and red chilli peppers.
It bears a close resemblance to escabeche and is believed to have been brought to Japan by the Portuguese in the 16th century.