Deep-fried Salmon Marinated in Sweet and Sour Nanban Sauce

The sweet and sour marinade prepared with lots of vegetables gives the salmon a refreshing flavor.

Deep-fried Salmon Marinated in Sweet and Sour Nanban Sauce
Photographed by Akio Takeuchi


Recipe by
Harumi Kurihara

Average

Seafood

Vegetables

Party

300kcal

30minutes

Calorie count is per serving.
Excludes time needed to marinade in the fridge.

Ingredients (Serves 4)

  • 4 fillets fresh salmon (400 g)
  • 1/2 onion (100 g)
  • 1 celery (100 g)
  • 1/2 carrot (100 g)
  • 1 piece ginger
  • [Nanban sauce]

    • 200 ml dashi
    • 150 ml rice vinegar
    • 4 tbsp sugar
    • 3 tbsp usukuchi soy sauce
  • 1 tbsp green yuzu juice
    Note

    *Substituting another citrus, such as sudachi or kabosu citron, is okay.

  • 1 green yuzu (cut into thin rounds)
    Note

    *Substituting another citrus, such as sudachi or kabosu citron, is okay.

  • 2 dried red chili peppers (cut into rounds)
  • Salt, as needed
  • Pepper, as needed
  • 3 tbsp flour
  • Oil for deep frying

Directions

1

Cut the onion into thin slices. Peel the celery and carrot and cut into 5-6 cm long thin shreds. Cut the ginger into thin shreds. Combine the [Nanban sauce] ingredients in a tray.

2

Cut the salmon fillets in half and season with salt and pepper. Place in a plastic bag along with the flour. Close the bag and shake to dust the salmon.

3

Heat the oil to 180 degrees Celsius and deep-fry the salmon until crisp. Drain thoroughly and place in the [Nanban sauce] to marinade while still hot.

4

Mix the cut vegetables together and cover the salmon. Evenly sprinkle the yuzu juice and dried red chili pieces over everything and top with the thin yuzu rounds. Cover the tray with plastic wrap and lightly press down in place of a drop-lid. Refrigerate for 2-3 hours to fully marinate. Will keep in the fridge for up to 3 days.

Tips

Using large cuts of salmon, as this version does, makes for a beautiful presentation, but it's okay to use bite-sized pieces. The Nanban sauce marinade is extremely versatile – it also goes well with small horse mackerel, mackerel, and even thin slices of boiled pork. The recipe will even work using just vegetables, so it's a good one to remember! Use whatever citrus fruits are available.