Sizzling Sauce Salmon
Lightly fried salmon cubes coated in a fragrant soy and ginger sauce, this flavourful recipe is ready in just 10 minutes!
Equipment
- Deep pot, nonstick saucepan
Ingredients
- 1 salmon fillet cubed
- 1/4 tsp salt
- 1 tbsp oil
- 1 thumb-sized piece ginger sliced
- 3-4 garlic cloves minced
- 2 spring onions sliced
- 3-4 shallots or 1/2 big onion thinly sliced
- 1 tbsp light soy sauce
- 3-4 tbsp water
- 1 red chili sliced
- Fresh coriander leaves
Instructions
- Season the salmon cubes with salt.
- Lightly coat a nonstick pan with oil. Place pieces of salmon and panfry on both sides until skin starts to brown and flesh is just cooked through. Set aside.
- In a clean pot, add a little oil, then stir-fry ginger, garlic, spring onions, and shallots/onion until fragrant.
- Drizzle in light soy sauce and water, then return salmon to the pan.
- Add sliced chili and coriander, cover with a lid for 10 seconds, and serve immediately..
Notes
Sizzling Sauce Salmon (Quick Chinese-Style Salmon Stir-Fry) - Quick FAQ
1. What kind of salmon works best for this recipe? Fresh salmon fillet with skin removed works best. Choose thicker fillets so the cubes stay juicy and don’t dry out. 2. How big should I cut the salmon cubes? Aim for bite-sized pieces, around 2–3 cm. Smaller cubes cook too fast and break apart; larger pieces won’t absorb the sauce as well. 3. How do I prevent the salmon from breaking when pan-frying? Use a non-stick pan, don’t flip too early, and handle the salmon gently with a spatula. Lightly pat the cubes dry before seasoning. 4. Why is my salmon turning dry? It was overcooked. Cook salmon on medium heat, just until the centre turns opaque. It continues cooking slightly after being removed from the pan. 5. Can I air-fry the salmon instead of pan-frying? Yes! Air-fry at 180°C for 6–8 minutes, lightly brushed with oil. Then toss in the sizzling sauce. 6. What aromatics do I need for the sauce? A simple but powerful combo: Ginger Garlic Shallots Spring onion They build the fragrant base that defines the dish. 7. Can I make this dish less spicy? Of course. The red chilli is optional — leave it out or replace with a milder chilli. The sauce remains flavourful without heat. 8. What soy sauce should I use? Light soy sauce only. Dark soy will overpower the dish and make the sauce too strong or too dark. 9. Can I swap salmon with other fish? Yes — firm white fish works well: Barramundi Sea bass Snapper
Avoid delicate fish like dory, which can break apart easily. 10. What do I serve this salmon with? It’s perfect with: Steamed white rice Garlic fried rice Stir-fried greens (choy sum, kalian, broccoli) Noodles tossed with sesame oil and soy sauce
1. What kind of salmon works best for this recipe? Fresh salmon fillet with skin removed works best. Choose thicker fillets so the cubes stay juicy and don’t dry out. 2. How big should I cut the salmon cubes? Aim for bite-sized pieces, around 2–3 cm. Smaller cubes cook too fast and break apart; larger pieces won’t absorb the sauce as well. 3. How do I prevent the salmon from breaking when pan-frying? Use a non-stick pan, don’t flip too early, and handle the salmon gently with a spatula. Lightly pat the cubes dry before seasoning. 4. Why is my salmon turning dry? It was overcooked. Cook salmon on medium heat, just until the centre turns opaque. It continues cooking slightly after being removed from the pan. 5. Can I air-fry the salmon instead of pan-frying? Yes! Air-fry at 180°C for 6–8 minutes, lightly brushed with oil. Then toss in the sizzling sauce. 6. What aromatics do I need for the sauce? A simple but powerful combo: Ginger Garlic Shallots Spring onion They build the fragrant base that defines the dish. 7. Can I make this dish less spicy? Of course. The red chilli is optional — leave it out or replace with a milder chilli. The sauce remains flavourful without heat. 8. What soy sauce should I use? Light soy sauce only. Dark soy will overpower the dish and make the sauce too strong or too dark. 9. Can I swap salmon with other fish? Yes — firm white fish works well: Barramundi Sea bass Snapper
Avoid delicate fish like dory, which can break apart easily. 10. What do I serve this salmon with? It’s perfect with: Steamed white rice Garlic fried rice Stir-fried greens (choy sum, kalian, broccoli) Noodles tossed with sesame oil and soy sauce