To make the seasoned vinegar, mix together all the ingredients and transfer to a non-reactive (stainless steel, glass or ceramic) tray.

Soak the smelts in milk for 30 minutes before cooking, to remove some of the fishy pungency.

Pat smelts dry and season with salt and pepper. Dust the smelts with flour. Heat oil to 170˚C and deep-fry smelts, in batches, for 5-6 minutes or until golden brown and crisp.

Transfer the smelts straight from the oil to the tray of vinegar mixture. Scatter the onion and carrot over the top. Stand for 1 hour, then serve with negi and daikon as garnish.

Note

• Smelts are a Japanese variety of small fish. You can substitute with sardine fillets for this recipe.