Deep-fried Salmon Nanbanzuke
Nanbanzu is a Japanese sweetened vinegar dressing and often used to marinate seafood. Nanbanzuke means "marinated in the Nanban souce." It is a refreshing dish especially in hot summer days. Marinate the fried salmon as they are cooked. Then add the vegetables. Vegetables will be slightly cooked by heat from salmon and cured by the vinegar. I like it chilled.
- 4 salmon fillets
- 1 carrot
- 1 onion
- 1 stalk celery
- Ginger (about 2 inches or so)
- 1 lemon
- 2 dried red chili peppers (optional)
- 3 tbsp flour to fry
- Salt and pepper to taste
- Oil to fry
- 2 TBSP Aloha shoyu
- 1 1/2 Cups Japanese rice vinegar
- 5 TBSP sugar
- 1 Cup dashi stock (use Hondashi)
- Juice from 1 lemon
Make Nanbanzu. Combine shoyu, vinegar, sugar, dashi, salt and juice from a lemon in a ball. Set aside.
Slice the carrot, onion, celery and ginger into 2-inch julienne. Slice another lemon thinly. Chop the dried chili pepper.
Cut the salmon into bite size pieces (about 1/4 inch thick and 1 inch square). Sprinkle salt and pepper. Dredge in flour. Deep-fry salmon in the oil. When cooked, remove from the pan. Marinate the fried salmon in Nanbanzu while they are still warm.
Add the julienned carrots, onion, celery and ginger, lemon slices and red chili pepper. Wrap it and keep it for a while to marinate.
Serve either room temperature or chilled.