This is what I call the fish version of a 咕噜肉 (‘gu lou yok’ or Cantonese-style sweet & sour pork) and I’m sure this Sweet and Sour Salmon Recipe will be much healthier (with lots of omega-3 fatty acids too) than its deep-fried fatty pork counterpart.
As salmon itself is very oily, there is no need to use a lot of extra oil to pan-fry them. In fact, the more you cook them, the more oil they will release. Once they are golden brown and ready, place them on kitchen towels to remove excess oil on the outside. Also, as the frying pan will be very greasy, you might want to wipe away some of that oil with kitchen towels too before doing any stir-frying thereafter.
I’m always a big fan of sweet and sour dishes and I think the savoury and tangy sauce works really well with other meats (besides the traditional pork) as well as seafood too. Endless possibilities, really. Salmon lovers, you just gotta try this at home. Enjoy!
Sweet and Sour Salmon Recipe
Ingredients (serves 2-3)
300g salmon fillet, cut into bite-sized pieces
1 green bell pepper, cut into bite-sized pieces
1 red bell pepper, cut into bite-sized pieces
1 yellow onion, peeled & sliced into wedges
1 small cucumber, seeded & sliced into bite-sized pieces
salt & freshly ground black pepper
1/2 tsp olive oil
Sauce: (combine in a bowl)
2 tbsp tomato ketchup
1/2 tbsp brown sugar
1/2 tbsp vinegar
1/2 tbsp oyster sauce
3 tbsp water
1. Season salmon with salt and pepper.
2. Heat olive oil in pan and pan-fry the salmon till golden brown. Remove and transfer onto kitchen towels to absorb excess grease.
3. In the same pan, saute the onions briefly and add the peppers, cucumber and sauce. Cook till the sauce slightly thickens.
4. Return the salmon to the pan and stir fry till everything is well combined.
5. Serve with steamed rice and enjoy.