Salmon With Nanban Sauce

Salmon With Nanban Sauce

Salmon With Nanban Sauce is one of the Japanese foods you can enjoy.

Ingredients

  • 450 g (1 lb) salmon fillet, descaled
  • Salt
  • Plain flour for coating
  • Vegetable oil for deep-frying
  • 3 spring onions, shredded, to garnish

NANBAN SAUCE

  • 4 tablespoons shoyu
  • 3 tablespoons rice vinegar
  • 1 ½ tablespoons sake
  • 2 teaspoons sugar
  • 4 ½ tablespoons dashi
  • 1-2 dried or fresh red chillies, deseeded and chopped

Details

Serves: 4

Method

Step 1

Cut the salmon fillet, with skin on, into 12 pieces and sprinkle with a pinch of salt.

Step 2

Combine all the ingredients for the sauce in a saucepan and bring to the boil. Leave to cool.

Pat dry the salmon pieces with absorbent kitchen paper and dredge in plain flour. Heat oil in a wok or a deep frying pan to 170C (340F).

Shake off any excess flour from the salmon pieces and deep-fry for 3-4 minutes until golden brown. Drain on a wire rack.

Step 3

Transfer the fried salmon pieces to a large serving plate and spread the shredded spring onion on top. Pour over the sauce and serve at once.

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