Fried Salmon in Dark Vinegar Glaze (Salmon Nanban)

Posted September 2nd, 2010 in Food No Comments »

I used to buy white fish Nanban (deep-fried white fish in Nanban sauce) from deli in supermarkets.  It’s vinegary sauce whips the appetite, and the sweetness of the sauce and the onion are best match with steamed rice.

I made this dish with salmon instead of white fish.  The white fish we eat in Japan are different from those in supermarkets here.  You can make this recipe with any white fish, but I thought I’d try it with salmon.  I’m sure you can get the fish (that we eat in Japan) from some shops here too, but I believe almost everyone loves salmon and it’s easy to get from anywhere.

<Salmon Nanban>  serves 2

  • 125g x 2 Salmon Fillet
  • 1 onion, small
  • 1/2 carrot
  • 1 red chili, small (optional)
  • 4 tbs soy sauce
  • 5 tbs vinegar
  • 6 tbs sugar
  • 1/2 tbs corn flour + 1/2 tbs plain flour to dust
  • oil for deep-frying
  • 1 tsp corn flour + 1 tsp water
  1. Slice onion and carrot thinly.  Chop chili.
  2. Heat 1 tsp of oil in a frying pan, and fry onion and carrot.  Add chili.
  3. Add the sauces to the pan, and bring to boil.  Pour corn flour + water mixture into the pan, while stirring.  Simmer for 1 minutes, and remove from the heat.
  4. Heat oil in a deep pan.
  5. Slice salmon into 1 cm thick pieces.  Dust with corn flour + plain flour, shake off any excess.  Deep-fry until golden and crispy.
  6. Drain any excess oil, and immerse into the sauce (at stage 3)
  7. To serve: Arrange the salmon in a serving plate, and pour over the onion, carrot and sauce.  Best to be served with steamed rice.
* Check out Chicken Nanban recipe → here

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