Crispy Salmon Cubes With Chilli Ginger Glaze |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 20 |
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From Australian Good Food - looks like an elegant starter as a pass around at a party. Ingredients:
2 (160 g) salmon fillets (skinless) |
2 tablespoons rice flour |
peanut oil (or bran oil to shallow fry) |
20 basil leaves (thai) |
1/2 cup white vinegar (125ml) |
1/2 cup caster sugar (110grams) |
2 tablespoons ginger (finely grated) |
4 chilies (birdseye seeded finely sliced) |
2 teaspoons fish sauce |
Directions:
1. To make chillie ginger glaze, place all ingredients in a small saucepan on high heat and heat until boiling and cook for 3 to 4 minutes until slightly thickened, set aside.
2. Cut salmon fillets into 2cm cubes and add to rice flour and toss to coat.
3. Heat oil in a frying pan on high and cook salmon cubes in batches for 1-2 minutes each side, until crisp and golde and drain on papere towel.
4. Place salmon cubes on 20 chinese soup spoons and add 1 Thai basil leaf and drizzle over glaze and serve with any remaining glaze alongside.
5. If you don't have any chinese spoons, you can use small shallow dishes with toothpicks for picking up the salmon.
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