Cut the Salmon into chunks. Coat the Salmon with Cornstarch. Heat Canola Oil in a wok. Deep fry the Salmon until crispy and golden brown on both sides over medium-high heat for 2-3 minutes. Once the Salmon gets crispy, remove from the wok and soak out the excess oil by keeping them in a tissue paper lined plate.
Discard the remaining oil. In the same Pan, add some Coconut Oil. As the oil shimmers, add chopped Chilis and Garlic. Saute over medium-high heat for 1 minutes or until fragrant. Add Soy Sauce, Oyster Sauce, Fish Sauce, Tamarind Pulp, and softened Palm Sugar to the same wok. Toss to combine. Simmer over medium-high heat for 2-3 minutes.
Toss the crispy fried Salmon in the sauce. Once the sauce gets sticky and has reduced, garnish with Crushes Peanuts (if using) and chopped Cilantro. Serve
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Nutrition
Nutrition Facts
Thai Sweet and Sour Salmon
Amount Per Serving
Calories 360
* Percent Daily Values are based on a 2000 calorie diet.
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