Fried Salmon and Bean Sprouts Marinated in Sweet and Sour Nanban Sauce
There are two kinds of salmon you can buy at the store in Japan: fresh salmon and salted salmon. Salted salmon is for preservation, so you can get it all year round. As for fresh salmon, fall is the best season in Japan.
Photographed by Masaya Suzuki
Calorie count is per serving
Does not include marinating time
Ingredients (Serves 2)
- 1 bag bean sprouts (250 g)
- 2 fillets fresh salmon (200-250 g)
- 100 ml dashi
- 100 ml rice vinegar
- 3 tbsp sugar
- 3 tbsp soy sauce
- 1 dried red chili (cut lengthwise in half without removing the seeds)
- 1/2 tsp salt
- Potato starch
- Frying oil
Sprinkle the salmon with salt and set aside for 10 minutes. Pat dry with a paper towel. Cut into 4 equal lengths, season with a pinch of salt, and dust with potato starch.
Pour oil into a frying pan to a height of 1 cm. Heat to 170°C and fry the salmon for about 4 minutes till golden brown. Drain and put in a tray.
Combine the [nanban sauce] ingredients in a pot and bring to a boil. Add the bean sprouts and turn off the heat as soon as the sauce returns to a boil. Pour over the salmon and marinate for 20 minutes to allow the flavor to seep in.