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We hope you got benefit from reading it, now let’s go back to salmon nanban (escabeche) recipe. You can have salmon nanban (escabeche) using 12 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook 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)
- Take flour (or potato starch) for coating salmon
- Provide 1/2 onion, peeled and shredded
- You need 1/2 carrot, peeled and shredded
- Use 1 green bell pepper, seeded and thinly sliced
- Prepare 1 Tbsp vegetable oil for frying each
- Get Marinade:
- Take * 200 ml water +2 g konbu (kelp)
- Use * 150 ml vinegar
- You need * 2 Tbsp sake, soy sauce, mirin
- Take * 5 Tbsp sugar
- Get * 1 tsp salt
Instructions 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.
Just don't forget to chill your favorite sparkling sake or white wine to go with. Fish and vegetables that have been deep-fried and marinated in vinegar sauce, called "nanbanzuke" in Japanese. There is a similar dish to escabeche, Spanish cooking, in common Japanese dish. Japanese Nanban marinade cooking is pan fried or deep fried meat, poultry or seafood marinated in soy sauce based vinegar sauce. marinade ingredients are easy to remember. Just combine same amount of soy sauce, vinegar, sugar and sake Japanese escabeche - Nanban-zuke - Marinting method, frying technique and plating principles This course is available only with membership plan.
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