Nanbanzuke

Marinated Salmon

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 30 Minutes
Cooking: 20 Minutes

This is the perfect meal for a summer gathering and it can be served as a starter or a main. You can prepare it a day in advance and it will taste even better the next day.

Ingredients

Fresh

  • 300 ml (10½ fl oz) Basic Dashi Stock (or use powdered dashi)
  • 3 tablespoons freshly squeezed lemon juice
  • 500 g (1 lb 2 oz) salmon fillets, cut into 1.5 cm (⅝ inch) slices
  • 1 onion, thinly sliced
  • 1 carrot, cut into thin matchsticks
  • 1 red and 1 green capsicum (pepper), thinly sliced

Pantry

  • ¾ cup (185 ml) rice vinegar
  • tablespoons soy sauce
  • tablespoons mirin
  • tablespoons sake
  • tablespoons light brown sugar
  • sea salt and ground black pepper
  • ¼ cup (30 g) cornflour (cornstarch) or potato flour
  • 90 ml (3 fl oz) sunflower oil

Method

First, prepare the marinade. Combine the dashi, vinegar, soy sauce, mirin, sake and sugar in a saucepan. Place over medium heat and cook until almost boiling, then remove from the heat and leave to cool. Add the lemon juice to the cooled marinade.

Season the salmon with salt and pepper and lightly coat with the cornflour.

Heat half the oil in a frying pan over medium heat and fry the salmon in batches until crispy. Lift from the pan with tongs, and shake to remove any excess oil. Place the fried salmon directly into the marinade while the salmon is still warm. Repeat until you have finished frying all the fish.

Wipe the pan with paper towel to remove any left-over oil. Heat the remaining oil over medium heat. Cook the onion for 1 minute, then add the carrot and cook for 1 minute. Add the capsicum and cook for 2–3 minutes, until the vegetables are cooked but still have a slight crunch. Transfer the vegetables directly to the marinade with the salmon.

This dish can be served immediately or chilled. The flavours will develop when chilled and marinated for a couple of hours or overnight. Store in the fridge for up to 3 days.