The salmon is coated in cornstarch and pan-fried until a crisp, outer shell forms and then it is served with a side of garlic sautéed spinach and jasmine rice topped with a sweet and sour soy tamarind sauce.
Course Main Course
Cuisine Asian
Keyword fish, fish sauce, salmon, seafood, soy, spinach, tamarind
Heat a medium saucepan over medium heat, add the vegetable oil and heat through.
Add the ginger and garlic and sauté until fragrant, about 30 seconds. Add the soy sauce, tamarind, brown sugar, fish sauce and ⅓ cup (75g) of water, whisking to combine.
Bring to a simmer, stirring occasionally, until the sauce has thickened slightly, about 10 minutes. Remove from heat and set aside.
For the sautéed spinach:
Heat a large sauté pan over medium heat, add the olive oil and heat through.
Add the spinach and sauté until wilted, about 2 to 3 minutes. Season with salt and pepper and set aside.
For the crispy salmon:
Season salmon with salt and pepper. Sprinkle cornstarch over pieces and pat so that it covers all parts of the salmon. Heat oil in a large sauté pan over medium-high heat.
Once hot, shake off excess cornstarch from salmon then add the fillets of salmon skin side down in the pan.
Sear the salmon on each side until cooked through, about 4 minutes on each side. Be careful that the oil doesn’t spatter, if it begins to spatter, turn the heat down to medium-low.
Remove the salmon from the pan to a plate and set aside.
To serve:
Serve the salmon on a bed of rice and spinach. Ladle the tamarind sauce over the top and serve immediately.