Salmon Nanban (Escabeche). Place the potato starch onto a large plate or pie dish. Lightly coat the diced salmon in the potato starch, shaking off any excess. Dust the both sides of salmon with flour (potato starch).
You can have Salmon Nanban (Escabeche) using 12 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Salmon Nanban (Escabeche)
- You need of salmon fillets (remove the skin and cut into 2~3 pieces each and sprinkle salt and pepper on it, both sides).
- You need of flour (or potato starch) for coating salmon.
- It’s of onion, peeled and shredded.
- Prepare of carrot, peeled and shredded.
- Prepare of green bell pepper, seeded and thinly sliced.
- Prepare of vegetable oil for frying each.
- It’s of Marinade:.
- Prepare of * 200 ml water +2 g konbu (kelp).
- You need of * 150 ml vinegar.
- You need of * 2 Tbsp sake, soy sauce, mirin.
- It’s of * 5 Tbsp sugar.
- You need of * 1 tsp salt.
Marinated in soy dashi vinaigrette and served chilled, Salmon Nanbanzuke is a delightful seafood fare to enjoy in the summer. The unique preparation allows the salmon to store for days! You can serve it as an appetizer or a main dish. Just don't forget to chill your favorite sparkling sake or white wine to go with.
Salmon Nanban (Escabeche) instructions
Combine all marinade ingredients in a sauce pan and bring to a simmer and turn off the heat. Let it cool down..
Heat the vegetable oil in a pan and add carrot, onion and cook for 1 minute. Next add the green bell pepper, salt and pepper and fried until wilted. Put into the marinade..
Dust the both sides of salmon with flour (potato starch). Heat the vegetable oil in a pan and fry the both sides of salmon until crispy. Put into the same marinade. Soak them in the marinade for half day..
Japanese style escabeche: fried fish or meat marinated in the sour marinade. Fish and vegetables that have been deep-fried and marinated in vinegar sauce, called "nanbanzuke" in Japanese. In Nanbanzuke, mackerel is the typical fish used, but salmon is also good in the dish. The fish pieces are coated with flour or starch before being deep-fried because the surface of the fish will absorb the sauce well when prepared that way. Fish and vegetables that have been deep-fried and marinated in vinegar sauce, called "nanbanzuke" in Japanese.
