FIVE-SPICE SALMON

FIVE-SPICE SALMON image

Number Of Ingredients 14

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1 teaspoon sesame oil
3 tablespoons soy sauce
3 tablespoons dry sherry or rice wine
1 tablespoon honey
1 tablespoon lime juice or lemon juice
1 teaspoon five-spice powder
1-1/2 pounds salmon fillet, skinned and cut into 1-inch strips
2 egg whites
1 tablespoon cornstarch
1-114 cups vegetable oil
6 green onions, sliced into 2-inch pieces
1/2 cup light fish stock, chicken stock or water
Lime wedges, to garnish
Cooked rice, to serve

Steps:

In a shallow baking dish, combine sesame oil, soy sauce, sherry, honey, lime juice and five-spice powder. Add salmon strips and toss gently to coat. Allow to stand 30 minutes. With a slotted spoon, remove the salmon strips from marinade and pat dry with paper towel. Reserve marinade. In a small dish, beat egg whites and cornstarch until soft peaks form. Add salmon strips and toss gently to coat completely. Heat vegetable oil in the wok until hot. Add the salmon in batches. Fry 2 to 3 minutes until golden, turning once. Remove and drain on paper towels. Pour oil from wok into heatproof bowl and wipe wok clean. Pour marinade into wok and add green onions, stock and pepper sauce, if using. Bring to a boil and simmer 1 to 2 minutes. Add fish and turn gently to coat. Cook 1 minute until hot. Garnish with lime and serve with rice.