Garlic & Chili-fried Wild BC Salmon

Garlic & Chili-fried Wild BC Salmon

Ingredients (Serves 4 with other dishes)

• 500 g (1 lb) boneless wild BC salmon fillet, skin-off, cut into 5 cm (2") by 2.5 cm (1"), 1 cm (1/2") thick slices

Batter

• 10 mL (2 tsp) finely chopped cilantro
• 10 mL (2 tsp) corn starch
• 1 egg beaten
• 1 mL (1/4 tsp) salt
• 125 mL (1/2 cup) vegetable oil for shallow frying
• 15 mL (1 tbsp) finely chopped onions
• 10 mL (2 tsp) minced garlic, or to taste
• 10 mL (2 tsp) finely diced red and green chili peppers
• 5 mL (1 tsp) freshly ground Szechuan peppers
• 15 mL (1 tbsp) light soy sauce
• 15 mL (1 tbsp) Chinese cooking wine or dry sherry
• 250 mL (1 cup) shredded iceberg lettuce
• sprigs of cilantro for garnish

Method

In a mixing bowl, combine batter ingredients; mix well. Add wild BC salmon slices, coat them evenly and marinate for 15 minutes.

Heat oil in wok or skillet over medium heat until just smoking. Add salmon slices, a few at a time, and fry until golden, about 1 minute on each side. With a slotted spoon, transfer cooked salmon to a plate lined with paper towel; keep warm until all salmon is cooked.

Increase heat to high. Drain all but about 7 mL (1/2 tbsp) oil from pan. Add onion, garlic, chilies and Szechuan pepper; stir until fragrant, about half a minute. Add soy sauce and cooking wine, stir and bring to a boil. Add salmon slices and toss gently until well coated and liquid is absorbed.

To Assemble

Arrange salmon attractively on a platter lined with shredded lettuce, garnish with cilantro and serve.

Courtesy of Stephen Wong - Vancouver journalist, cookbook author, food and beverage consultant - Wild BC Seafood Fest