Fry Salmon

Fry Salmon

Nguyen Teachers
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  • 2 lbs salmon filets
  • 1 tbsp white peppers
  • 2 Tbsp cornstarch
  • 2 tbsp vegetabele oil
  • 1 tbsp garlic salt
  • ½ tbsp rice cooking wine


  • 1 tbsp sugar
  • 1 Tbsp Ketchup
  • 1 tbsp light soy sauce
  • 1 Tbsp boiling water
  • ½ tbsp chili sauce


  • Cut salmon filets into ¼ inch thick
  • Springle garlic salt and white pepper (reduce fishy aroma)

Coating Salmon Pieces

  • Crack 1 egg and mix well
  • Add 3 Tablespoon of cornstarch on a plate
  • Wet salmon filet pieces and coat evenly with cornstarch

Frying Salmon Pieces

  • Add oil and heat up to 350 F
  • Cook in batches ( 4 minutes per side). Only flipped once per side.
  • Return all fried pieces back into the pan, and add rice cooking wine and cover for 30 seconds.

Cooking the Sauce

  • Add all sauce ingredients, mix well, and cook until boiling. Reduce for 1 minutes.
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