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For the sake essence:

1 cup plus 2 Tbs. sake
1 cup mirin
1汤匙。米醋
2汤匙。切碎的新鲜生姜
2 large cloves garlic, minced
1/2 tsp. seeded and minced fresh serrano chile
1汤匙。植物油
2汤匙。切成切丁的红色铃辣椒
2汤匙。finely diced yellow bell pepper
2汤匙。切成丁的西葫芦（仅皮肤侧）
2汤匙。切成丁的胡萝卜
1茶匙酱油
2 tsp. chopped fresh cilantro; more sprigs for garnish

For the salmon:

4个无皮肤的鲑鱼片（大约6盎司。
Kosher salt and freshly ground black pepper
1/4杯菜籽油
4发米纸（直径8至10英寸）

Calories (kcal) : 710
Fat Calories (kcal): 320
Fat (g): 36
饱和脂肪（G）：5
多不饱和脂肪（G）：13
单不饱和脂肪（G）：15
Cholesterol (mg): 100
钠（MG）：680
Carbohydrates (g): 27
Fiber (g): 1
Protein (g): 35

准备

To make the sake essence:

In a heavy 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and serrano. Bring to a boil over high heat, and reduce to about 1/2 cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Sauté the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm.

准备鲑鱼：

Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 Tbs. total for the four fillets. Completely immerse one round of rice paper in a bowl of warm water for a few seconds. Transfer to a work surface and let stand until pliable, about 30 seconds. Set a salmon fillet in the center of the softened rice paper. Fold the paper over one long side of the fillet, and then fold the paper in over the two short sides. Roll the fillet over until it’s completely enclosed by the rice paper. Set it aside with the seam side down. Repeat with the remaining fillets.
Heat the remaining 3 Tbs. oil in a heavy 12-inch skillet over medium to medium-high heat until it’s hot and shimmering but not smoking. Put the wrapped fillets in the skillet without touching and sauté, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don’t overcook. (If the fillets are very thick, you can also brown the sides for 1 minute each, but most fillets will be cooked through—just barely opaque—if just the top and bottom are seared.) Transfer to paper towels and let drain.
将切碎的香菜搅拌到清酒中，然后将一些温暖的晚餐盘中的每一个倒入。将鲑鱼片放在每个盘子的中心，上面放着香菜小树枝，然后立即食用。

提前提示

清酒本质可以提前几个小时进行，并在室温下覆盖。等待炒并加入蔬菜，直到上菜前。鱼片可以提前两个小时包裹在米纸中。将它们放在单层的盘子上，而不会触摸。用潮湿的纸巾悬垂，用塑料包裹，冷藏直到准备烹饪。

这个食谱需要清酒，这也可以使成品菜肴饮用。尝试Ginyushizuku Samurai Shion或Nigori Takara。

（4个评分）阅读评论

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评论(4 reviews)

TheIneptChef|09/12/2019

我应该从来没有米ade this. My "lazy" day of cooking a family meal is salmon day (a bit of seasoning and in the oven for 15 minutes). Well.. now that they've tasted this sauce they're going to want it again! So delicious. Do use a 2 quart saucepan (I tried to downsize and almost ended up with a mess-- this mixture bubbles a lot as it boils). I have hot-pepper-handling-phobia so I cheated with red pepper flakes. More confessing: I was too lazy to do the rice paper thing. While I'm certain I'll be making this again for the family, it is most certainly is a company-worthy creation. Nicely done, FC.
fortkcook|09/14/2012

喜欢酱汁 - 至少已经做了几十次，总是取得巨大的成功。像其他一些评论者一样，我发现稻米纸的添加不值得额外的工作，所以我只是在鲑鱼中涂抹烤鲑鱼，如果碎片厚，则在烤箱中完成。米饭搭配。
Adventuresuz|12/06/2011

这是一个出色的食谱。至少有10次对食谱的评论和请求。这是我去特殊场合和人的食谱。
whatscooking|2007年11月4日

The Sweet and Spicy Sake Essence deserves 5 stars. It is really great and you could easily serve it over sauteed or grilled salmon or halibut to wow your guests. My only quibble is the call for yellow and red pepper in such little amounts. Unless you have them around, it is not worth buying two peppers. I used just a bit of a red bell pepper. I halved the sauce recipe with no problems.The rice paper coating on the fish is interesting. My curiousity about its texture is what initially inspired me to make this dish. It turned out fine and wasn't too much work or mess, but really... it didn't do all that much for the salmon. I did enjoy the crispy edges but I don't know if I'll be rushing to make it again. The sauce however will be made again and again. It's a keeper.