simple treats of the sea made delicious
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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.

Sweet and Tangy Chinese Salmon Stir-Fry
Summary: Really popular in China, this tasty salmon recipe is made with soy sauce, ginger, pineapple, ketchup, and more, to offer a lovely sweet and sour taste.
Cuisine: Chinese
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Stir the salmon with the rice wine, egg white, and cornstarch until it is coated.
  2. Preheat a wok over a moderate to high heat, add the oil, and sauté the fish for 2 minutes.
  3. Add the pineapple, bell pepper, and onion and stir well.
  4. Cook for 2 minutes.
  5. Stir in the other ingredients.
  6. Cook for 2 minutes, stirring often, then serve hot.

Photo Description:

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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Christine Szalay-Kudra

Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.

Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.

Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.

Thanks for visiting,