Salmon marinated with nanban sauce

Name: Salmon marinated with nanban sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 100 g red onion, halved; 3 Essential Salad Onions; 60 g carrot; 480 g pack 4 Scottish salmon fillets, skin removed; 1½ tbsp cornflour, for dusting; 250 ml sunflower oil, for shallow frying; ¼ x 20g pack chives, chopped, to serve; ¼ tsp Cooks’ Ingredients Shichimi Togarashi, to serve

'The Japanese were shown this dish by visitors, and they adopted it and made it their own’, says guest chef Yuki Gomi

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook10 mins
Total time30 mins
Plusmarinating

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100g red onion, halved
3 Essential Salad Onions
60g carrot
480g pack 4 Scottish salmon fillets, skin removed
1½ tbsp cornflour, for dusting
250ml sunflower oil, for shallow frying
¼ x 20g pack chives, chopped, to serve
¼ tsp Cooks’ Ingredients Shichimi Togarashi, to serve

For the nanban sauce

120ml Cooks' Ingredients Dashi
2 light brown soft brown sugar or coconut sugar
2 tbsp Cooks' Ingredients Mirin Rice Wine

Cut the red onion into thin petals and thinly slice the salad onions on the diagonal. Cut the carrot into 4cm juliennes.
Place all the nanban sauce ingredients into a small saucepan and set over a medium heat. Just before it boils, add the onion, salad onion and carrot. Place into a deep baking dish or roasting tin.
Lightly sprinkle a pinch of salt over the salmon and leave for 5-10 minutes, then pat dry with kitchen paper.
Cut the fish into 3cm cubes and dust with the cornflour. Put a 2cm depth of oil into a medium saucepan and heat to 170ºC, gas mark 3 (or see tip). Fry ½ the salmon for 3-5 minutes, turning occasionally, until cooked through, opaque and it flakes easily with a fork.
Remove from the oil with a slotted spoon and put into the nanban marinade sauce. Repeat with the remaining salmon. Cool. Cover and marinate in the fridge for at least 2 hours (some Japanese chefs leave it for up to 2 days).
To serve, put the salmon onto plates, top with the onions and carrot and pour the marinade sauce around. Sprinkle with the chives and togarashi to garnish, if liked.