Salmon In Nanban Sauce |
Course : Salmon
Serves: 4 |
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Ingredients:
1 pound salmon fillet -- skin on |
1/4 teaspoon salt |
2 tablespoons flour -- for coating |
2 tablespoons vegetable oil for deep frying |
3 bunches green onions -- shredded |
---NANBAN SAUCE |
4 tablespoons shoyu |
3 tablespoons rice vinegar |
1 1/2 tablespoons sake |
2 teaspoons sugar |
4 1/2 tablespoons dashi |
1 medium dried or fresh red chile -- seeded and chopped |
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Preparation / Directions:
1. Cut the salmon fillet, with skin on into 12 pieces and sprinkle with a pinch of salt.
2. Combine all the ingredients for the sauce in a saucepan and bring to a boil; leave to cool.
3. Pat dry the salmon pieces with paper towel and dredge in flour.
4. Heat oil in a wok or deep fryer to 340F. Shake off excess flour from the salmon pieces and deep fry 3-4 minutes until golden brown. Drain on wire rack.
5. Transfer the fried salmon to a large serving plate and spread the shredded green onion on top. Pour sauce over salmon and serve at once.
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Nutritional Information:
145 Calories (kcal); 4g Total Fat; (25% calories from fat); 23g Protein; 4g Carbohydrate; 59mg Cholesterol; 78mg Sodium |
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