Marinated Fried Salmon and Vegetables
Sake no Nanbanzuke
- Mix all the ingredients for the marinade in a small pan. Bring to the boil once then cool.
- Cut and deseed the peppers. Halve the shiitake mushrooms. Wipe any moisture from the vegetables and fry them in oil. Try grilling them if you do not want them to soak them in too much oil.
- Wipe any moisture from the salmon fillets. Cut them into approx 3 x 3 cm. Lightly cover with flour and fry, turning occasionally until crispy brown (about 4 mins). Drain off any excess oil.
- Whilst still hot, place the vegetables and salmon in the marinade along with the chilli peppers. Cool the mixture to room temperature and chill in the refrigerator for at least 30 mins, or preferably overnight.
Try using chicken thighs instead of salmon fillets. You can also try other vegetables, such as aubergines, courgettes or thinly sliced kabocha pumpkin. You can prepare this dish a day before. It is an excellent accompaniment for barbeques.Recipe by Sachiyo Ishii