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.
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
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
© 1996 Ken Hom. All rights reserved.