Spicy Salmon Fillets Recipe

In this simple, but impressive salmon recipe, the spicy pepper is perfect with the crispy salmon fillets, and the scallion makes a delicious garnish.

Wok, bowl, plate.

5 salmon fillets, cut into chunks

8 chillies, stemmed

1 bunch scallion, cut into 1-inch

2 garlic cloves, sliced

2 ginger slices

1 tbsp.light soy sauce

1 tbsp.rice vinegar

1 tbsp.icing sugar

1 tbsp.cornstarch, mixed with 4 tbsps.water

5 tbsps.vegetable oil

1. Preheat a wok over high heat, heat 5 tbsps.vegetable oil until shimmering on the bottom and very hot, but not yet smoking, add the salmon fillet chunks, deep-fry until golden-brown (P1).

P1

2. Pour off the excess oil from the wok, leaving about 2 tbsps. to saute the garlic and ginger, when it begins to drizzle, and before it starts to brown, add 8 chillies, 1 tbsp.icing sugar, and 1 tbsp.light soy sauce, pour into 1 cup water and bring them to a boil over medium heat (P2).

P2

3. Add the deep-fried salmon fillet chunks back into the wok in which it was cooked, cook, sprinkle with 1 tbsp.rice vinegar, swirl in the cornstarch water mixture, stirring, toss gently once or twice.

4. Scatter scallion sections over them and cook briefly to mix everything together (P3).

P3

5. Remove from the wok to a serving plate, serve hot (P4).

P4