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Salmon and Nanban Sauce Recipes
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Ingredients : |
450 g
3
Nanban Sauce :
4 tablespoons
3 tablespoons
2 tablespoons
2 teaspoons
5 tablespoons
1-2
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salmon
fillet, descaled
spring
onions, shredded, to garnish
vegetable
oil for frying
pinch salt
plain
flour for coating
soy sauce
rice
vinegar
sake
sugar
dashi
dried or
fresh red chilies, seeded and chopped |
Method :
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Cut salmon fillet, with skin on,
into 12 pieces and sprinkle with salt.
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To make sauce, combine soy sauce,
rice vinegar, sake, sugar, dashi and chilies in a saucepan and bring
to the boil.
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Leave to cool.
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Pat dry salmon pieces with
absorbent kitchen paper and dredge in plain flour.
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Heat oil in a wok or a deep drying
pan to 170oC (340oF).
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Shake off an excess flour from
salmon pieces and deep fry for 3-4 minutes until golden brown.
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Drain on a wire rack.
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Transfer fried salmon pieces to a
large serving plate and spread shredded spring onion on top.
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Pour over sauce and serve
immediately.
Serves 4
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