Salmon Nanbanzuke with Yuzu & Shiso

Ingredients(4)

• 500 g salmon fillet, skin removed and cut into bite-sized pieces
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• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 4 tbsp potato starch or cornflour
• 3 tbsp neutral oil, for frying
• ½ small carrot, cut into fine matchsticks
• ½ small red onion, very thinly sliced
• ½ red bell pepper, cut into fine strips
• 1 small fresh red chilli, thinly sliced
• 120 ml rice vinegar
• 120 ml dashi stock
• 2 tbsp light soy sauce
• 1½ tbsp mirin
• 1 tbsp sake
• 1½ tbsp caster sugar
• 1 tsp toasted sesame oil
• 1 tsp finely grated yuzu zest, or lemon zest
• 4–5 shiso leaves, finely sliced
• Toasted sesame seeds, to finish

Method(20 minutes)

1. 01 Place the rice vinegar, dashi, light soy sauce, mirin, sake and sugar in a small saucepan. Warm gently, stirring until the sugar dissolves. Do not boil. Remove from the heat and stir in the sesame oil and yuzu zest.
2. 02 Place the carrot, red onion, bell pepper and chilli in a shallow dish or container. Pour the warm marinade over the vegetables and leave them to soften while you prepare the salmon.
3. 03 Pat the salmon completely dry and season lightly with salt and black pepper. Toss the pieces in potato starch or cornflour until evenly coated.
4. 04 Heat the neutral oil in a large frying pan over medium-high heat. Fry the salmon in batches for approximately 3–4 minutes per side, turning until golden and cooked through.
5. 05 Transfer the hot salmon directly into the marinade. Arrange the vegetables over the top so the salmon is well coated and partially submerged.
6. 06 Cover and refrigerate for at least 1 hour. For a deeper flavour, leave it overnight.
7. 07 Bring the dish out of the refrigerator 10–15 minutes before serving. Finish with finely sliced shiso and toasted sesame seeds.