Salmon Nanbanzuke Recipe

Picture this: a delightful salmon dish that’s a fusion of flavor and tradition, perfect for impressing your taste buds and your dinner guests. Get ready to embark on a culinary adventure with my take on Salmon Nanbanzuke, a tangy, savory, and slightly sweet masterpiece that’ll have you dreaming of the next bite. Trust me, you’re gonna love this melt-in-your-mouth experience!

I love creating a savory dish with a delightful balance of flavors, and Salmon Nanbanzuke is a perfect example. This recipe features tender salmon fillets seasoned with salt, lightly coated with flour, and fried in vegetable oil.

Paired with a vibrant medley of onions, carrots, and bell peppers marinated in tangy rice vinegar, soy sauce, and a hint of sweetness, it’s a nutritious way to enjoy a taste of Japan at home.

Salmon Nanbanzuke Recipe Ingredients

• Salmon fillets: Rich in omega-3 fatty acids, promotes heart health.
• Rice vinegar: Adds a tangy, sour flavor; low in calories.
• Soy sauce: Provides umami flavor; high in sodium, use moderately.
• Sugar: Sweetens the dish; provides quick energy.
• Dashi stock: Gives umami depth; made from kelp and bonito flakes.
• Vegetable oil: Used for frying; source of healthy fats.
• Red chili: Adds heat and spiciness; contains vitamin C.

Salmon Nanbanzuke Recipe Ingredient Quantities

• 4 salmon fillets (about 150g each)
• Salt, to taste
• 2 tablespoons all-purpose flour
• Vegetable oil, for frying
• 1 onion, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 cup rice vinegar
• 1/2 cup soy sauce
• 1/2 cup sugar
• 1/2 cup dashi stock
• 1 tablespoon sake
• 1 tablespoon mirin
• 1 red chili, thinly sliced

How to Make this Salmon Nanbanzuke Recipe

1. Season the salmon fillets with salt and lightly coat them with all-purpose flour, shaking off any excess.

2. In a large skillet, heat vegetable oil over medium-high heat. Fry the salmon fillets until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

3. In the same skillet, add a little more oil if needed, then add the onion, carrot, red bell pepper, and green bell pepper. Sauté for about 3-4 minutes until the vegetables are slightly softened.

4. In a pot, combine rice vinegar, soy sauce, sugar, dashi stock, sake, and mirin. Bring to a gentle simmer, stirring until the sugar dissolves completely.

5. Add the sautéed vegetables, green onions, and red chili to the simmering pot. Cook the mixture on low heat for about 5 minutes, allowing the flavors to meld.

6. Place the fried salmon fillets in a shallow dish or a non-reactive container.

7. Pour the hot vinegar sauce and vegetable mixture over the salmon fillets, ensuring they are fully submerged in the marinade.

8. Let the salmon marinate at room temperature for at least 1 hour, or refrigerate for up to 12 hours for deeper flavor.

9. Before serving, remove the salmon from the marinade and arrange on a serving platter.

10. Garnish with some of the marinated vegetables and a sprinkle of thinly sliced green onions. Serve at room temperature or chilled. Enjoy your Salmon Nanbanzuke!

Salmon Nanbanzuke Recipe Equipment Needed

1. Large skillet
2. Pot
3. Shallow dish or non-reactive container
4. Measuring spoons
5. Measuring cups
6. Spatula or tongs
7. Knife
8. Cutting board
9. Mixing spoon
10. Plate or serving platter

FAQ

• Q: Can I use any other type of fish instead of salmon?
  A: Yes, you can substitute salmon with mackerel or another firm white fish for a similar dish.
• Q: What is dashi stock and where can I find it?
  A: Dashi is a Japanese soup stock made from seaweed and bonito flakes. You can find it in the Asian section of most supermarkets or at Asian grocery stores.
• Q: Do I need to marinate the vegetables?
  A: No, the vegetables absorb flavor from the nanban sauce as they sit with the fried salmon.
• Q: Can I prepare this dish ahead of time?
  A: Yes, Salmon Nanbanzuke can be made a day ahead and stored in the refrigerator. The flavors intensify as it sits.
• Q: Is there a non-alcoholic substitute for sake?
  A: You can use a combination of water and a bit of rice vinegar as a substitute for sake.
• Q: How long should I fry the salmon?
  A: Fry the salmon fillets for about 3-4 minutes on each side, until golden brown and cooked through.
• Q: Can this dish be served cold?
  A: Yes, Salmon Nanbanzuke can be enjoyed both warm and cold, making it versatile for any meal.

Salmon Nanbanzuke Recipe Substitutions and Variations

• Salmon fillets: Can be substituted with other firm fish like cod or mackerel.
• Rice vinegar: Substitute with apple cider vinegar or white wine vinegar.
• Dashi stock: Use a combination of water and a bit of soy sauce, or a vegetable broth for a different flavor profile.
• Sake: Replace with dry white wine or omit it if unavailable.
• Mirin: Substitute with a mix of sugar and water or use a sweet sherry.

Pro Tips

1. Ensure Even Coating and Crispiness To achieve an evenly crisp exterior on your salmon, pat the fillets dry with paper towels before seasoning with salt and coating with flour. This will help the flour adhere better and promote an even browning during frying.

2. Oil Temperature for Frying Make sure the oil is hot enough before adding the salmon. Test it by dropping a small piece of flour into the oil; if it sizzles immediately, the oil is ready. Proper oil temperature ensures a crispy texture without excessive oil absorption.

3. Pre-Prepare Vegetables Since timing is crucial, slice and julienne all vegetables before you start cooking the salmon. This will allow for a smoother workflow and prevent overcooking the salmon while waiting for prep.

4. Sugar Dissolution Stir the marinade mixture until the sugar is fully dissolved before adding vegetables. This ensures even sweetness throughout the dish and prevents sugary spots in the final taste.

5. Marinating Time for Flavor For maximum flavor absorption, aim for marinating the salmon for at least 4 hours if time permits. Longer marination allows the flavors to penetrate more deeply into the salmon fillets, enhancing the overall taste experience.