Chinese Style Salmon with Tomatoes


400g boneless salmon fillets skinned, cut into roughly 4cm square pieces

1tsp salt

1/4 teaspoon white pepper

2 tablespoons of plain flour

3 tablespoons of groundnut oil

1 tablespoon of thinly sliced garlic

1 tablespoon of finely chopped ginger root

2 tablespoons of finely chopped shallots

4 tablespoons of finely chopped spring onions

2 tablespoons of Shaoxing rice wine (or dry sherry)

1 tablespoon of light soy sauce

1 teaspoon of sugar

1 tub of Chilli Gourmets Tomato Sauce (Mild or Hot)

A handful of fresh coriander leaves


  1. Season the salmon pieces with salt & pepper then dust the salmon in the flour, shaking of any excess
  2. Heat the oil in a frying pan until nice and hot (note you don’t want it smoking hot though). Keep on a medium flame and add the salmon pieces and fry for about 3 minutes turning half way through so they brown nicely on both sides.
  3. Remove and drain on kitchen paper.
  4. Pour off oil leaving about a tablespoon in the pan and add the garlic, ginger & shallots and stir fry for one minute add two tablespoons of spring onions just for the last few seconds, reserving the remaining onions for the garnish.
  5. Quickly add the rice wine, soya sauce, sugar and about 3 tablespoons of water then stir in the tomato sauce and simmer the mixture for five minutes.
  6. Carefully lower the salmon pieces into the sauce, spooning a little of the sauce over the fish and continue to simmer gently until they are warmed through.
  7. Sprinkle on the remaining spring onions and some fresh coriander leaves and serve with a bowl of plain rice.

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