Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, salmon nanban (escabeche). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Great recipe for Salmon Nanban (Escabeche). Marinating the salmon after frying makes them light and refreshing. Fish and vegetables that have been deep-fried and marinated in vinegar sauce, called "nanbanzuke" in Japanese.
Salmon Nanban (Escabeche) is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Salmon Nanban (Escabeche) is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook salmon nanban (escabeche) using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Salmon Nanban (Escabeche):
- Prepare 3 salmon fillets (remove the skin and cut into 2~3 pieces each and sprinkle salt and pepper on it, both sides)
- Make ready flour (or potato starch) for coating salmon
- Get 1/2 onion, peeled and shredded
- Take 1/2 carrot, peeled and shredded
- Get 1 green bell pepper, seeded and thinly sliced
- Take 1 Tbsp vegetable oil for frying each
- Make ready Marinade:
- Make ready * 200 ml water +2 g konbu (kelp)
- Get * 150 ml vinegar
- Get * 2 Tbsp sake, soy sauce, mirin
- Make ready * 5 Tbsp sugar
- Make ready * 1 tsp salt
Avoid metallic utensils when using vinegar, as it reacts with some metals. Sprinkle the salt first and then the rest of the herbs and spices. During this period, new cooking methods such as deep frying and ingredients like hot pepper and onions were introduced to Japan. "Zuke" (or "dzuke") means marinated. Lightly season salmon fillet with a pinch of salt and black pepper.
Step by Step to make Salmon Nanban (Escabeche):
- 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.
Remove salmon from the oven and set aside or leave the salmon in the oven and open the oven door halfway to release the heat. This will prevent the salmon from overcooking. The irony is, like many famous Japanese dishes, Chicken Nanban has foreign roots. According to the creator, it was inspired by a dish called Nanbanzuké, which is made with fried fish and onions soaked in a sweet vinegar sauce. If you think that this sounds a lot like escabeche, you'd be right.
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