Classic Salmon Nanban Marinade
| MARINADING PROCESS TAKES a few hours |
for two to three servings
1/2 lb (227 g) / SALMON without skin
1/2 / MEDIUM ONION
1/2 / MEDIUM BELL PEPPER
1/3 / MEDIUM CARROT
2 tbsp / ALL PURPOSE FLOUR
for nanban sauce
2 1/2 " (6 cm) / KOMBU
1/2 cup / RICE VINEGAR
2 tbsp / SOY SAUCE
2 tbsp / MIRIN
2 tbsp / SAKE
1 pinch / SALT
1 / DRIED RED CHILI PEPPER
2 stalk / GREEN ONION
SALT and PEPPER
- Put kombu and 1 cup of water in a pot. Heat up over low heat. Remove kombu right before boil.
- Add all the nanban sauce ingredients in pot except green onion. Bring to a boil a few seconds to remove the alcohol content. Set it aside.
- Cut green onions into 4 pieces. Grill on a pan. Add into sauce while still hot.
- Cut onion, carrot and bell pepper into strips. Heat up oil in a pan and Stir fry over medium heat. Add into sauce while still hot.
- Cut salmon into about 1 1/2" (6 cm). Season with salt and pepper. Dress with flour. Heat up oil in a pan and cook both sides for about 1-2 min. Add into sauce while still hot.
- Let it marinade for a few hours. Serve cold or at room temperature.
- Lasts for 3 to 4 days in refrigerator.
- In 16th century, food originating in Spain and Portugal was called “Nanban” or “Nanban-duke.” It is a technique for deep fried fish marinated in vinegary sauce with red chile.