Salmon no Nambanzuke
Lately it’s been so hot and humid in Tokyo that I wanted to have something light and refreshing for dinner. I decided on nambanzuke, fish in sweet vinegar sauce. This time I used salmon – or shake in Japanese – but other fish like horse mackerel or sardine can be used too.
Sake no nambanzuke (for 2 persons)
200 g salmon fillet
hint of salt
hint of white pepper
1 tsp sake
1 tbs plain flour
Oil for frying
1/2 yellow pepper
1/2 red pepper
1 tsp vegetable oil
Sweet vinegar sauce:
100 cc dashi stock
60 cc (rice) vinegar
2 tsp Japanese soy sace
1 tbs sugar
1/8 cut of lemon thinly sliced
10 rings of dried red chili
1) Make the sauce first. Put all the ingredients for the sauce in a pan and bring to boil. When the sugar has totally dissolved, turn off the heat and let cool down.
2) Take the seeds out of the peppers and slice thinly (vertically). Peel the onion and make thin slices vertically.
3) Cut the salmon diagonally to bite-sized, equally thick pieces. Move them on a tray, sprinkle both sides with salt & white pepper, and pour 1 tsp of sake on them. Let them marinade while preparing the vegetables.
4) Heat 1 tsp of oil in a frying pan and fry onions until they become transparent. Add the sliced peppers and fry quickly. Move the vegetables into the sauce made in point 1).
5) Wipe excess moisture off from the fish, and sprinkle with plain flour. Pour around 5 mm of vegetable oil to the frying pan and turn the heat on. When oil is around 160 degrees, add the salmon pieces. Fry until light brown, then turn and fry the other side as well (together around 5 mins with low heat). Take of the pan and put on tray spread with kitchen paper.
6) Move the fish to the vegetable and vinegar sauce, mix carefully and move to fridge. Let marinade around 2 hours before eating.
7) Garnish with radish sprouts etc.