400g boneless salmon fillets skinned, cut into roughly 4cm square pieces
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
A handful of fresh coriander leaves
- Season the salmon pieces with salt & pepper then dust the salmon in the flour, shaking of any excess
- 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.
- Remove and drain on kitchen paper.
- 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.
- 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.
- 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.
- Sprinkle on the remaining spring onions and some fresh coriander leaves and serve with a bowl of plain rice.