Flamingo salmon fillets
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Salmon Fillets |
| ½ | teaspoon | Sesame oil |
| ¼ | teaspoon | Pepper |
| 2 | tablespoons | Cornstarch(approx) |
| 2 | cups | Oil |
| ¼ | cup | Chicken stock |
| 1 | teaspoon | Chili paste |
| ¼ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 1 | pinch | White pepper |
| 1 | dash | Sesame oil |
Directions
Cut salmon into bite-size pieces,about ½ inch thick. Season with sesame oil and pepper; let stand for 10 minutes. Coat salmon on all sides with cornstarch. Meanwhile, heta oil over high heat to 375 F.
Gently add salmon, stirring lightly to keep pieces separate. Cook for 1-½ minutes or until lightly browned. Remove with slotted spoon and set aside. Prepare sauce; combine stock, chili paste, sugar, salt, pepper and sesame oil: bring to a boil. Source: Canadian Living magazine Posted by: Sharon Verrall Submitted By SHARON VERRALL On 12-04-94