Pan-Fried Salmon with Tomatoes


The wok is not only good for stir-frying but also for pan frying. Not pancakes, perhaps, but it makes short work of pan-fried fish and, in this case, provides a quick and easy, as well as healthy, meal.

This colourful and savoury dish will go well with plain rice.


  • 450 g (1 lb) boneless salmon fillet, skinned and quartered
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground white pepper
  • 450 g (1 lb) fresh or tinned tomatoes
  • 2 tablespoons plain flour, for dusting
  • 3 tablespoons groundnut oil
  • 2 tablespoons thinly sliced garlic
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons finely chopped spring onions
  • 1 tablespoon finely chopped fresh root ginger
  • tablespoons Shaoxing rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 2 teaspoons sugar

For the Garnish

  • 2 tablespoons finely chopped spring onions
  • Small handful of fresh coriander leaves


Sprinkle the salmon pieces evenly with salt and pepper.

If you are using fresh tomatoes, drop them into boiling water for 10 seconds, remove, skin, seed and cut them into 2.5-cm (1-in) cubes. If you are using tinned tomatoes, chop them into small chunks.

Dust the salmon with the flour, shaking off any excess.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is moderately hot, add the salmon pieces and pan-fry them for 3 minutes. Turn them over and brown the other side. Remove and drain on kitchen paper, then arrange on a warm platter. Pour off all but 1 tablespoon of the oil, add the garlic, shallots, spring onions and ginger and stir-fry for 1 minute. Then add the tomatoes, Shaoxing rice wine or dry sherry, soy sauce and sugar and simmer for 5 minutes. Pour this over the fish, garnish with the spring onions and coriander and serve at once.