Name: Salmon Nanban Pickles
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 tablets salmon; Some starch; Some salt; Some pepper; Some oil; 2 tbsp Youyi Fresh Soy Sauce; 3 tablespoons Youyi Fresh Rice Vinegar; 3 tablespoons Mirin; 50ml water; A Dried chili; 1/2 White onion; 5cm carrot; a little chopped green onion

Salmon Nanban Pickles

by Saeko's small kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

When you go to a Japanese restaurant to order, you may have seen "Nanbanzuke" written in Japanese. What do you mean by a fan? The Nanban in Japanese cuisine refers to the Western "Nanban Country", which is now Portugal.
Portuguese cuisine was introduced to Japan in the 17th century and became the earliest Nanban cuisine. They cut vegetables and meat into cubes, marinated them with cooking wine, and fried them in flour. Finally, they were soaked with vegetables in "Nanban vinegar" for a day. You can enjoy it, this is also the most rudimentary form of "tempura".
We made "salmon nanbanzuke" in the cooking classroom of the Tianshan branch of Shanghai City Supermarket. We wanted to make delicious and Japanese-style nanbanzuke. Not only was it just wrapped in batter and deep-fried, but there was also a way to pickle the ingredients before cooking. . "

Salmon Nanban Pickles

1. First, we make Nanban vinegar. Pour all the sauce into a small pot and heat it to a boil. Finally, add rice vinegar and cook for about one minute, then turn off the heat.

2. Shred the white onion and carrot, stir-fry for a while and pour into the Nanban vinegar of step 1 to soak.

3. Then remove the excess water from the salmon meat, cut into pieces and then spread salt and pepper in order, and finally coat each piece with starch.

4. Put the powdered salmon in the frying pan, and fry both sides to appear golden brown, so that it will be crispy on the outside and soft on the inside.

5. After cooking, use the special napkin paper to absorb the oil on the surface. While it is hot, put the fish pieces in the previously tuned Nanban vinegar to taste, soak for about 30 minutes before serving!

Tips:
Although the method is simple, the taste is based on its own ability. The soul of a dish lies in the connotation of its dipping sauce! When the sauce is used with the right taste, the taste will be smoother.