Denise says:
Bring the taste of authentic Chinese food to your table with this delicious salmon dish. It is marinated in soy sauce, sesame oil, lime, dry Sherry and Chinese 5 spice powder. I like to serve it with steamed rice and a stir fry of ginger and garlic pak choy. The salmon is coated in a crispy batter that creates a golden crust. I have marinated the fish for 20 minutes but leaving it for 4 hours if time permits will provide a stronger and more intense flavour if preferred.
For a vegetarian option: Substitute the salmon with tofu and marinade in the same way.
Preparation Time: 15 minutes plus 20 minutes marinating
Cooking Time: 15 minutes
Serves: 4 people
Ingredients:
700g skinless salmon fillet – cut in to 2.5 cm strips2 egg whites
1 tablespoons cornflour
4 spring onions – cut diagonally in to 5 cm pieces
125ml vegetable stock
3 tablespoons Chinese rice wine or Dry Sherry
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon lime juice
1 teaspoon Chinese 5 spice powder
1 teaspoon finely chopped chilli
Garnish
2 limes – cut into wedges
Method
1)Combine the marinade ingredients in a shallow dish until blended. Add the salmon strips and stir gently to coat.2)Leave to marinate for 20 minutes.
3)Using a slotted spoon or fish slice, remove the salmon pieces, drain on absorbent kitchen paper and pat dry. Reserve the marinade.
4)Beat the egg whites with the cornflour to make a batter. Add the salmon strips and stir into the batter until completely coated.
5)Pour enough oil into a large wok to come to 5 cm/ 2 inches up the side and place over a high heat. Working in 2 or 3 batches add the salmon strips and cook for 1- 2 minutes or until golden.
6)Remove from the wok with a slotted spoon and drain on absorbent kitchen paper. Set aside.
7)Discard the hot oil and wipe the wok clean. Add the marinade, spring onions and stock to the wok. Bring to the boil and simmer for 1 minute. Add the salmon strips and stir fry gently until coated in the sauce.
To serve the stylish way: Spoon on to warmed plates and garnish with wedges of lime and serve immediately.