Pan-Fried Salmon with Tomatoes

Name: Pan-Fried Salmon with Tomatoes
Yield: Serves 2-4
Cuisine: China
Ingredients: Small handful of fresh coriander leaves; 2 tablespoons finely chopped spring onions; 2 tablespoons finely chopped shallots; 1½ tablespoons Shaoxing rice wine or dry sherry; 2 tablespoons thinly sliced garlic; 1 tablespoon finely chopped fresh root ginger; 1 tablespoon light soy sauce; 2 teaspoons sugar; 3 tablespoons groundnut oil; 450 g (1 lb) fresh or tinned tomatoes; 2 tablespoons plain flour, for dusting; 1 teaspoon salt; ¼ teaspoon freshly ground white pepper; 450 g (1 lb) boneless salmon fillet, skinned and quartered

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

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.

Ingredients

450 g (1 lb) boneless salmon fillet, skinned and quartered
1 teaspoon salt

Asia
China
Fish course
Main course
Pescatarian

Method

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 yo