Nanban-zuke Salmon
TOTAL TIME
30mins
-
COOK TIME
30mins
-
SERVES
4
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Ingredients
800g salmon fillets
Salt, to taste
Plain flour, as needed
1/2 onion (100g)
1/4 carrot (35g)
1/3 celery stalk (35g)
35g green capsicum
35g red or yellow capsicum
Oil for frying, as needed
For the Sweet Vinegar Sauce:
(A)6 tbsp Dashi Tsuyu Japanese Soup Base Sauce
(A)8 tbsp vinegar
(A)2 tbsp sugar
(A)2 tbsp mirin
(A)3 tbsp water
Method
- Slice the onion thinly, following the grain. Cut the celery, Carrot and Capsicum into thin slices.
- Combine (A) and marinate the vegetables from step 1 in the mixture.
- Cut the salmon into pieces about 50g each and season with salt. Pat the salmon dry with paper towels and lightly coat with plain flour. Heat oil in pan to medium temperature and fry the salmon pieces until cooked through.
- Drain the oil from the salmon and marinate in the sauce from step 2 while still hot. Refrigerate for 1 hour to overnight to allow the flavors to meld.
Key tip
Serve at room temperature or chilled. If you don’t have mirin, you can add 2 tsp of sugar (or 1/2 tbsp of honey) instead.
Products used
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