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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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