Chinese-style Roasted Fresh Salmon in Nanban Sauce

Chinese-style Roasted Fresh Salmon in Nanban Sauce

Marinating is a necessary process to make Nanban, but I want to eat as soon as I make it. There's a secret technique to get the flavors to soak in quickly so you can eat the Nanban piping hot.

Ingredients: 4 people

Raw salmon
4 cuts
2 tablespoons
Thin green onions
as much as you like
Nanban-style Marinating Sauce
100 ml
・Sugar (PLease adjust the sweetness according to your tastes)
2-3 tablespoons
・Soy sauce
2 tablespoons
・Sesame oil
2 teaspoons
Boiling water
about 1 liter
Sesame oil + Vegetable oil
2 tablespoons


1. Finely chop the carrots, and slice the onions as thinly as possible. (I recommend cutting into half-circles along the fibers of the onion).
2. Place the carrots and onions in a sieve, toss, pour boiling water and drain (The water will drain out of its own accord if you let it sit).
3. Coat the fresh salmon in salt and pepper, and coat with katakuriko inside a plastic bag. Add about half of the sesame and vegetable oil, and brown them. Lightly wipe the oil rendered from the salmon.
4. Let's prepare the Nanban sauce. Add the vinegar, sugar, and soy sauce to a microwave-safe bowl, and microwave for about 1-1.5 minutes. It is good to go once it has started to lightly boil.
5. Add in the boiled onions and carrots from step 4, and mix in sesame oil. Season with salt and pepper to taste. You can add in the green onions at this stage, or sprinkle them on top as a garnish when finished.
6. Top the salmon with Nanban sauce the freshly cooked piping hot salmon, and it is done.

Story Behind this Recipe

I really really like Nanban marinade, but the seasoning is hard to get a hold of. I figured I could make something similar with fatty salmon, and tried it out. You do not have to fry in oil, so it is fairly easy. This is not a heavily-marinated type, but as far as eating piping-hot Nanban marinade goes, I think this is pretty good. It is marinaded in Nanban-style sauce, so it's delicious cold, too.