Swipe your regular baked salmon dish for a tantalising fried salmon dish marinated in Nanban sauce for a change
If you're trying to find new ways to prep your salmon dish, this recipe is definitely a must-try, and it's so simple to make. The salmon is deep-fried until crispy in a Le Creuset shallow casserole dish and soaked in Nanban sauce, a Japanese vinegar sauce used for marinade, dipping sauce, or dressing.
The unique recipe allows you to make your salmon dish in advance, making it perfect for those busy weekdays where you can't prepare an elaborate meal. The beauty of this dish is that it can be stored for days. The longer it is stored, the deeper the flavour will be. You can have this meal as an appetizer or as a main meal. Pair the salmon with steamed vegetables and mash for a delightfully hearty and well-balanced meal. For styling, present the salmon dish in a beautiful enamelled cast-iron casserole.
Ingredients
- 1 carrot, julienned
- 1 – 2 red onion, sliced
- 4 salmon fillets
- A pinch of salt
- Corn flour (for dusting)
- 200ml Kombu dashi (Stock) (10cm x 10cm dried kelp + 500ml water)
- 3 tablespoon light soy sauce
- 100ml rice vinegar
- 4 tablespoons mirin
- 4 tablespoons sugar
- 2/3 teaspoon salt
- 2 tablespoon yuzu juice or lemon juice
- Chopped chives or spring onion
Method
- To make the kombu dashi, wipe the kombu/kelp with a clean cloth (the kombu/kelp shouldn't be washed). Put the water in a pot and soak the kombu for at least 30 minutes or overnight. Heat it up slowly until the water comes to a boil, take out the kombu and remove the stock from the heat and put it to one side.
- Slice the onions very thinly and cut the carrots into juliennes.
- Place all the marinade sauce ingredients; kombu dashi, sugar, mirin, rice vinegar and yuzu juice into a pot and bring to just before the boil, then add the sliced carrot and onion. Pour the sauce into a deep-sided dish.
- Lightly sprinkle a pinch of salt over the salmon and leave for 10 minutes, then pat dry with a paper towel or cloth.
- Cut the salmon into 3cm cubes and dust with the cornflour. Deep fry the salmon at 170°C in the shallow casserole for 3-5 minutes, then remove from the oil and put directly into the Nanban sauce. Let marinate for at least a couple of hours (some Japanese chefs will leave it for up to a few days).
- For the garnish, sprinkle chopped chives or spring onions on top.
- Try different types of fish such as mackerel, cod, or sardines. Chicken or vegetables can also be used.
- Yuzu juice is normally found in bottles at the local supermarket or online.
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