sweet and sour salmon ( 鮭の南蛮漬け / syake no nanbanzuke )

Perfect fish dish on a hot day in the summer. Spicy pickled dressing will increase your appetite.

You can keep refrigerated up to 4 to 5 days.

serves 4

Ingredients:

1 lb. skinless, boneless salmon, cut into 8 to 10 pieces

1 carrot, cut into thin, 2-inch sticks

1 white onion, sliced

1/3 cup all purpose flour

vegetable oil for frying

nanbanzu dressing

1 1/2 cup bonito fish soup stock ( 2 teaspoons powered stock with 1 1/2 cup water )

2 Tbs. soy sauce

1/4 cup vinegar

1/4 cup Japanese Mirin ( sweet rice wine )

1/2 Tbs. sugar

1/2 tsp. salt

1 dried red chili pepper

Directions: 

Combine the nanbanzu dressing in a small saucepan over low heat. Stir and remove from heat once it boils.
Heat about 1 1/2 inches of vegetable oil in a heavy-bottomed pot about 350F. Season the salmon with the salt on both sides. Coat each piece of salmon with the flour and fry in the hot oil until lightly golden, approximately 3 minutes. Transfer to a paper towel lined plate.
In a shallow glass container with a lid, transfer the fried salmon. Cover the salmon with the carrots and onions. Heat up nanbanzu dressing again and remove from the heat before it boils. Pour the hot dressing over the salmon, carrots and onions in the container. Keep the lid on until it cools down at least 1 hour. Serve at room temperature or slightly chilled.