When the weather is warm outside, I crave for a meal with a simple and refreshing taste and this Salmon Nanbanzuke (鮭の南蛮漬け) is easily one of my favorite seafood fares to enjoy. Nanbanzuke may not be on your radar when comes to Japanese food, but it is actually a popular dish enjoyed both at home and restaurants in Japan. Here, the salmon is first deep-fried and marinated in a tangy sauce along with colorful julienned vegetables. The mixture is then chilled in the refrigerator and served cold. The result is light and incredibly appetizing.
What is Nanbanzuke?
Nanban (南蛮) literary means “southern barbarian(s)” in Chinese-based Japanese words (or kango 漢語 – Chinese loanwords in the Japanese language), originally referring to the people of South Asia and Southeast Asia. In Japan, it was used for the Portuguese, who first arrived in 1543, and later other Europeans who came to visit around the 16th to 17th century. The word “nanban” also referred to something foreign and exotic, such as nanban kashi (南蛮菓子, foreign sweets) like Catella, or food with exotic spices, marinades, and sauces like nanbanzuke, as in -zuke meaning “being soaked”. If by any chance you are familiar with Escabeche – a fried fish dish that’s marinaded in a vinegar-based sauce in the Mediterranean and Latin American cuisines – Nanbanzuke is essentially the Japanese interpretation of that. Instead of cider vinegar and spices, we enliven the fish or meat with the concoction of the Japanese pantry such as dashi, mirin, and sake. The unique preparation ultimately helps conserve the dish that it can last for days in the refrigerator. Besides salmon, you can also make nanbanzuke with these popular ingredients:
Aji (horse mackerel) Saba (mackerel) Shishamo (shishamo smelt) Wakasagi (Japanese pond smelt) Chicken
3 Important Tips to Make Delicious Salmon Nanbanzuke
1. Coat the salmon with potato starch or flour.
This crucial step helps to seal in the umami and juice in the fish, and during the deep frying, it acts as a protective shield to prevent the flesh from breaking apart. If you don’t have potato starch, you can sub with corn starch or wheat flour, but don’t skip the coating. You may remember that I use the same technique for Teriyaki Salmon and Miso Butter Salmon.
2. Adjust the vinaigrette to your liking.
Everyone has a slightly different level of acceptance when it comes to “sour” food. Before finalizing this recipe, I have tested different versions of Nanban Marinade with my family because each of them has an opinion of the comfort level of sourness. So, use my recipe as a guide. Have a taste and adjust the ratio until the vinaigrette tastes right to your liking. Speaking of vinegar, most Japanese recipes use rice vinegar (米酢). It is milder in taste and not as “sour” as other kinds of vinegar. If you plan to make Sushi Rice (for making sushi), Cucumber Salad, and Japanese dressings, I highly recommend looking for rice vinegar. For the summertime, I like to use a bit more vinegar for extra tanginess.
3. Marinate the fried salmon while it’s hot.
The most important technique for delicious Nanbanzuke is to marinate the fried salmon as soon as it’s out of the oil. Remove the excess oil by shaking it off and dunk the salmon into the marinade. The hot fried salmon absorbs the flavors most.
Pairing with Mio
For this Marinated Fried salmon with Vegetables, we paired it with Sho Chiku Bai Shirakabegura MIO Sparkling Sake. The sparkling sake is similar to a fruit cider, with flavors of apple, pear, and summer fruits. The sweetness and fruitiness of the sake match the vinaigrette really well and the tiny bubbles clean the palate so you’re always ready for the next bite. We love this sparkling sake with summer meal like Salmon Nanbanzuke.
Cheers! I hope this easy salmon dish will be another favorite of yours!
Other Salmon Dishes You May Enjoy
Teriyaki Salmon Salmon Fried Rice Miso Butter Salmon Salmon in Foil Baked Crispy Salmon Sanpeijiru (Salmon Miso Soup)
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here. Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
