Monday 6 March 2006

Deep-Fry Salmon With Special Sauce

Replicate this Salmon Dish from Zur's from the M4M forum, where she used vinegar and light soy sauce to make the seasoning sauce for this dish. Before testing out the dish I am still worrying about the taste due to the use of vinegar. But to my surprise, the sweet and sour sauce was great with the combination of mirin and chillies flakes. Overall this is a very appetizing dish which consists sweet, sour and spicy taste in one. But since I don't have sweet sake at home, I replace it with a bit of sugar and also in some some cornstarch solution to thicken the sauce slightly.

1 Salmon Fillet (300g), cut into cubes
Salt & Pepper
1 Teaspoon cooking wine
3-5 Tablespoon Cornflour
Some Shredded Carrot & Cabbage
Oil For Deep Frying

3 Tablespoons Rice Vinegar
2 Tablespoon Light Soya Sauce
2 Tablespoon Mirin
1 Tablespoon Sake/1 Teaspoon Sugar
1 Teaspoon Of Cornflour
2 Small Dried Chillies/Pepper Flakes (cut the chilli into thin slices)

1. Marinade salmon pieces with some salt, pepper and cooking wine.
2. Put cornflour in a plastic bag, add in fish and toss well to coat the fish evenly with cornflour. 
3. Deep-fry the fish pieces till golden brown.
4. While waiting for the fish to be cook, mix all the sauce ingredients except for the chillies.
5. Preheat a frying- pan with 1 teaspoon of oil, saute dried chillies flakes for a few seconds till fragrant. Add add in seasoning sauce, remove sauce from heat when it comes to boil.
7. Once fish is cooked, drain and immediately toss the fish into the sauce and let it coat evenly. Serve fish with some shredded carrots and cabbages.


  1. Hi Ellena,

    May I check what cooking wine are you referring to? Is it the normal cooking oil? And what is mirin?


    1. Hi Shirley,

      You can use any type of cooking wine such as chinese/western or mirin(Japanese sweet wine). And the cooking oil can be corn, soy bean, olive or etc.


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