Salmon and Nanban Sauce Recipe

Salmon and Nanban Sauce Recipes

Ingredients :

450 g





Nanban Sauce :

4 tablespoons

3 tablespoons

2 tablespoons

2 teaspoons

5 tablespoons


salmon fillet, descaled

spring onions, shredded, to garnish

vegetable oil for frying

pinch salt

plain flour for coating


soy sauce

rice vinegar




dried or fresh red chilies, seeded and chopped

Method :
  1. Cut salmon fillet, with skin on, into 12 pieces and sprinkle with salt.

  2. To make sauce, combine soy sauce, rice vinegar, sake, sugar, dashi and chilies in a saucepan and bring to the boil.

  3. Leave to cool.

  4. Pat dry salmon pieces with absorbent kitchen paper and dredge in plain flour.

  5. Heat oil in a wok or a deep drying pan to 170oC (340oF).

  6. Shake off an excess flour from salmon pieces and deep fry for 3-4 minutes until golden brown.

  7. Drain on a wire rack.

  8. Transfer fried salmon pieces to a large serving plate and spread shredded spring onion on top.

  9. Pour over sauce and serve immediately.

Serves 4

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