Recipe courtesy of The Wild Thaiger
Recipe courtesy of The Wild Thaiger
Ginger Fish
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- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 951
- Total Fat
- 43 g
- Saturated Fat
- 8 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 58 g
- Cholesterol
- 125 mg
- Sodium
- 3021 mg
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 951
- Total Fat
- 43 g
- Saturated Fat
- 8 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 58 g
- Cholesterol
- 125 mg
- Sodium
- 3021 mg
Ingredients
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Directions
Special equipment:
a deep-fryer- Preheat a deep-fryer to 325 degrees F.
- In a medium bowl, mix the seasoning sauce, oyster sauce, sugar, sweet soy sauce and lemon juice. In a small bowl, mix 1 tablespoon cornstarch with1/4 cup water and set aside.
- In a medium bowl, mix the all-purpose flour, pancake mix, remaining 1/3 cup cornstarch and 1 cup water. Place the panko in a separate bowl. Place the salmon in the dredge, then place one at a time in the panko and coat. Deep-fry until golden, about 4 minutes.
- Heat the oil in a wok or large skillet on high heat and stir-fry the mushrooms, snow peas, bell peppers, pineapple, carrots, onions and ginger on high heat until tender, a few minutes. Add the sauce and stir in the cornstarch slurry to thicken.
- Plate the jasmine rice with the sauce and vegetables. Cut the salmon on the bias and place on top of the sauce. Top with the spring onions, cilantro and pineapple garnish.
