Servings: 2 servings
Author: Marvellina
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  • 2 stalks celery
  • Small carrot about 3 oz, peeled
  • 2 red chilis
  • Small onion about 3 1/2 oz, peeled
  • 1 1/4 lb salmon fillets about 4 fillets
  • Salt and pepper - to season
  • All-purpose flour - for coating the fish
  • Sunflower or vegetable oil - for deep frying
  • 1 lime sliced
  • 1 cup ichiban dashi stock
  • 1/4 cup soy sauce
  • 1/3 cup rice vinegar unseasoned
  • 4 Tbsp superfine sugar
  • Juice from 1/2-1 lemon
  • Salt to taste


  • To make the nanbanzuke sauce: combine the dashi stock, soy sauce, rice vinegar, sugar, and lemon juice in a large bowl and mix well. Add salt to taste
  • Remove any stringy parts from the celery and chop it and the carrots into 2 inch julienne strips . Cut the ginger into thin matchsticks. Carefully remove the seeds from the chili and slice finely into small rings. Finely slice the onion
  • Prepare the salmon by cutting into 1 1/2 inch square pieces. Season with a little salt and pepper and dust with flour
  • Heat enough oil to cover the salmon in a heavy saucepan and when it is very hot, deep-fry the salmon
  • When just cooked and crispy, remove the salmon from the pan with a slotted spoon to drain off any excess oil and place in the nanbanzuke sauce to marinate. This should be done while still hot so the salmon absorbs the rich flavors of the sauce
  • Add the celery, carrot, ginger, chili, onion, and sliced lime to the salmon, cover and marinate for a minimum of 30 minutes
  • To serve, pile a little of the celery, carrot, ginger, chili, onion, and sliced lime on top of each salmon piece