Marinated Fish

German Wines and Asian Cuisine

JAPAN Marinated Fish

Wine Recommendation: Weißburgunder, Off-dry Riesling or Off-dry Rosé.



Raw salmon or white fish 500g

Plain flour

onion, carrot, celery, etc. total 150 g

Cooking oil 2 tbsp

Vinegar (can be white wine vinegar or citrus juice) 2 tbsp
Soy sauce 2 tbsp
Water 2 tbsp
Sugar 1 tbsp
Sesame oil 1 tsp

Condiments, favorite herbs, etc.


1. Cut the fish into bite-sized pieces. Cut carrots into julienne strips. Cut the onion and celery into thin slices and soak the onion in water for about 10 minutes, then dry off with a paper towel. Put the marinade ingredients into a bowl and mix together.

2. Put the oil in a frying pan on a medium heat. Coat the fish with flour and then fry until crisp, turn and fry the other side. Then remove the fish onto a paper towel to drain the oil. While it is still hot, add the fish to the marinade bowl with the vegetables and stir it gently. Leave in the marinade for around 3 hours, to infuse flavours.

3. Put fish and vegetables on a plate and sprinkle with liquid marinade. You can also add condiments and herbs.