Salmon Nanban

Due to the surprising popularity of my chicken nanban recipe, I decided to follow it up with another delicious dish […]

Due to the surprising popularity of my chicken nanban recipe, I decided to follow it up with another delicious dish from Kyusyu. It doesn’t feature any tartar sauce like the chicken recipe, but it does have a similar marinade which is so refreshing and moreish. This is my husband’s favourite recipe on Sumo Kitchen so far, so I urge you to have a go making it for your friends or loved ones :-)

Ingredients

2-4 pieces of salmon
Salt & white pepper
2tbs flour
Half an onion
Half a carrot
2 sticks of celery
3 tbs sugar
3tbs sake
5tbs rice vinegar
6tbs soy sauce
1 tsp fish stock powder
200ml water
1 thumb of ginger

Step 1

Put the soy sauce, vinegar, sake, fish powder, sugar, ginger (sliced) and water in a pot and bring to the boil, then turn off the heat and let rest. Slice the celery, onion and carrot thinly. You can also add chilli, red pepper or green pepper here. Add them all into the marinade.

Step 2

Cut the salmon and soak the excess water up with a paper towel. Then sprinkle with salt, white pepper and flour and fry in the oil over medium heat until cooked through. Once cooked, add it to the marinade while still hot. Don’t wait for it to cool before doing this or the flavours won’t get into the fish as well. You can eat it straight away, but I prefer to leave it covered overnight in the fridge. As there’s vinegar in the marinade, it’ll keep for a week in the fridge. You can also use sword fish or chicken as an alternative to salmon.

This is best served cold, straight from the fridge and so is perfect for a hot summer’s day :-)


ASAS