Chill your favourite sparkling sake or white wine because this dish is about to shake up your dining scene. A delightful seafood fare, this deep-fried salmon is marinated in delicious citrus, soy sauce-based vinaigrette called nanbanzuke.
The unique preparation allows you to prepare the salmon in advance and store for days! It even tastes great when served cold, be it as an appetizer or a main dish.
- Le Creuset Signature Cast Iron Shallow Casserole Cotton
- Measuring jug
- Measuring spoons
- A clean, dry tea towel
- Saucepan or pot
- Deep-sided dish
For the nanban sauce
- 200ml kombu dashi (soup stock) (use 10cm x 10cm dried kelp and 500ml water)
- 3 tbsp light soy sauce
- 100ml rice vinegar
- 4 tbsp mirin
- 4 tbsp sugar
- ⅔ tsp salt
- 2 tbsp yuzu juice or lemon juice
For the fish
- 1 carrot, julienned
- 1 to 2 red onions, sliced
- 4 salmon fillets
- A pinch of salt
- Corn flour, for dusting
- Chopped chives or spring onion
To make the kombu dashi
- Wipe the kelp or kombu with a clean cloth (kelp shouldn’t be washed).
- Add water in a pot and soak the kombu for at least 30 minutes or overnight.
- Heat it up slowly until the water comes to a boil.
- Take out the kombu and remove the stock from the heat and set aside.
To make the nanban sauce
- Slice the onions very thinly and cut the carrots into juliennes.
- Place all the marinade sauce ingredients; kombu dashi, sugar, mirin, rice vinegar and yuzu juice into a pot and bring to just before the boil then add the sliced carrots and onions.
- Pour the sauce into a deep-sided dish.
To prepare the fish
- Lightly sprinkle a pinch of salt over the salmon and leave for 10 minutes, then pat dry with kitchen paper or cloth.
- Cut the salmon into 3cm cubes and dust with the corn flour.
- Deep fry the salmon at 170C in the Le Creuset Signature Shallow Casserole for 3 to 5 minutes, then remove from the oil and put directly into the nanban sauce. Let the salmon marinate for at least a couple hours (some Japanese chefs will leave it for up to a few days).
- For the garnish, sprinkle chopped chives or spring onions on top.
- Try different types of fish such as mackerel, cod, or sardines. Chicken or vegetables can also be used.
- Yuzu juice is normally found in bottles at the local supermarket or online.
Recipe and image were adapted from Le Creuset.