Even if you don't like fish, you gotta like this! I usually eat another version of this at our fave chinese restaurant and apparently never crossed my mind to try and replicate the dish. I guess it was easier to eat there!!
Then one day, with all the exhausted salmon recipes I had done and with even more salmon fillets left in the freezer, a spark of idea came to me,
why not make that dish at the chinese restaurant, the one we ALWAYS order. I mean, it seems enough, although they always use rings of squids, sort of like fried calamari without the marinara dipping sauce.
So I lightly battered the salmon pieces and deep fried them quickly to get the crisp coating. And then add them together with the other veges that I had quickly flash fried on high heat. The verdict, the little picky eater loves it! He can't get enough of it, in fact, that was the only thing he ate, he didn't even want his rice!! LOL it was so funny. Ethan kept asking me if it was chicken and I told him yeah and now he's totally obsessed with it. He would point to a dish, asked if it was chicken and asked if it was crunchy crunchy (I nicknamed the battered fish "crunchy crunchy"). HA HA HA! What a laugh! So now when he's doubtful of a particular food, I would just tell him it's crunchy stuff and his whole face lights up and grabs the food and starts chomping it down like there's no tomorrow! So much for honesty...:) Hey, at least that gets him to try out different food without pre-judging them...which he tends to do!
Speical Salt Stir Fried Salmon (Please don't ask me why they called it that way, they just do, and I'm only the translater)
Ingredients
-Salmon fillets, rinsed and pat dried
-1 Large white onion
-some Green Onions
-Jalopenos/dried red chillis, totally optional but gives a great flavor to the food
-Salt and Black Pepper to taste
-Dash of Five Spice Powder, again, very optional
Batter-Glutinous Rice Flour
-Ice water
Method
-Add enough flour and water to make a thin batter. Too thick and you get a thick coating.
-Slice the fish and lightly season them with salt, pepper and five spice powder(optional)
-Slice the onion and green onions and jalopenos (optional). Or break up the dried chillis(optional)
-Heat oil for deep frying the fish or use a deep fryer. Done when the batter is cooked. Set aside.
-With a little oil in wok on high heat, add sliced white onions and jalopenos till slightly smoking (open the windows for better ventilation or else you would be choking along at this moment).
-At this point, add some salt and pepper and stir.
-Add the cooked batter fish and give it a quick whirl.
-Ready to serve.
Notes: There's no measurement for the flour and water coz it depends on what kind of batter you want. You can change how thin or thick the coating would be with a regular spoon, the amount of coating on the spoon when dipped into the batter will give you an idea what it would be on the fish. I used Glutinous rice flour coz that keeps the fish real crispy without being heavy. The thinner the batter, the crispier it is. All has to done in a high heat to try and imitate what most chinese called "wok breath". This dish needs that! But due to the limited heat factor with regular home stove, it's impossible to replicate that unless you get a commerical stove top with at least 300,00 BTU...;) But that's ok...you use what you got and PRAY for the best and so far, this dish's still good...:)
