This is one of the most famous fish recipes in China. The juicy salmon filets are amazing with the tangy onion and bell pepper and onion. You can make this stir-fry quickly and easily, and the ingredients are easy to find. First you need to give the salmon a coating, and then it is stir-fried in a hot wok. After that you add the vegetables, and finally the sauce ingredients. The resulting dish is a delicious combination of flavors and textures.
You can cook this until the vegetables are tender if you like, but most people prefer them a bit ‘al dente’ or with a little bite to them. Keep the ingredients moving in the wok, using a wooden spoon or silicon spatula, so nothing sticks and everything has the chance to cook through evenly. You can serve this flavorful dish with egg noodles or boiled white rice.
Perhaps you have already tried this recipe in a Chinese restaurant or ordered ‘ketchup salmon’ from a Chinese takeout and wondered how to recreate it so it tastes the same. This recipe takes you through how to make the authentic dish, and you will love the results, especially the contrast between sweet and sour, and the crispiness of the salmon pieces.
- 14 oz chopped salmon filets
- 1 tablespoon white sugar
- 1 tablespoon sesame oil
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- 1 sliced onion
- 1 teaspoon salt
- ⅓ diced green pepper
- ⅓ diced red pepper
- ⅓ diced yellow pepper
- 1 egg white
- 2 oz chopped fresh pineapple
- 2 slices fresh ginger
- 1 tablespoon white rice wine
- 3 tablespoons ketchup
- 8 chives
- 2 tablespoons vegetable oil for stir-frying
- Stir the salmon with the rice wine, egg white, and cornstarch until it is coated.
- Preheat a wok over a moderate to high heat, add the oil, and sauté the fish for 2 minutes.
- Add the pineapple, bell pepper, and onion and stir well.
- Cook for 2 minutes.
- Stir in the other ingredients.
- Cook for 2 minutes, stirring often, then serve hot.
This photo tells you almost everything you need to know about the dish. You can see that it boasts a selection of fruit and vegetables and you can also see how coating the fish in egg white, cornstarch, and rice wine before cooking it gives it a lovely crispy exterior. What you cannot tell from the picture alone is how this dish tastes. Most people would describe the flavor as sweet and sour, and it is also a very fresh-tasting dish, since you are making the sauce yourself. Anyone who likes Asian flavors will love the results of this recipe. Feel free to adapt it too, adding a handful of cashews or some sliced mushrooms.
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