Thai Salmon Stirfry
This Thai-based salmon stirfry recipe uses #leftover ingredients exclusively.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 2 servings
- ½ lb salmon
- 2-3 tbsp cornstarch
- 9 oz vegetables (e.g. peppers, mushrooms, onions, green peas, etc.)
- 5 cloves garlic
- 1 tsp red chili flakes
- 3 tbsp fish sauce
- 1 tbsp balsamic vinegar
- 2 tbsp tamarind paste
- 1 tbsp sugar
- ½ tsp cumin
- ½ tsp cayenne pepper
- 1 tsp oregano
- 3 eggs
- 3 oz peanuts
- 4 tbsp peanut oil
- Begin crushing the peanuts by hand, with a mallet, or a food processor.
- Crush the garlic, peel the skin, and mince.
- If your rice requires 20 minutes or more to make, start cooking now. If you have quicker rice, start cooking once we begin heating the oil.
- Create the sauce – mix together the fish sauce, balsamic vinegar, tamarind paste, sugar, cumin, cayenne, and oregano in a bowl. Adjust as necessary for your tastes.
- Crack the eggs and place them in a cup.
- Dry your salmon out thoroughly with paper towels, then dice into 1/2 inch cubes. You can leave the skin on.
- Thoroughly coat the salmon pieces in cornstarch. Be sure that every side is well covered.
- Add 3 tbsp oil to your wok or pan and heat on high until a splash of water sizzles.
- Add the fish and cook for about 6 minutes, or salmon is browned and crispy.
- Put in the garlic and fry for about 20 seconds or until it has browned.
- Add the red chili flakes and fry for about 15 seconds. The flakes should be slightly brown and just beginning to release their flavor.
- Add the vegetables and sauce and mix thoroughly.
- Stir constantly while cooking for about 4 minutes or until vegetables are cooked. Keep a careful eye on the temperature – if it sizzles too much then lower the temperature, and if it is cooking too slowly then raise it.
- Push everything over to a side, and add the remaining 1 tbsp peanut oil in the empty space. Add the eggs and scramble for a couple minutes or until the eggs are completely cooked. Cut up the eggs and fold in to the stirfry.
- Add the peanut pieces to the pan and stir for about 1-½ minutes, or until the peanuts start to brown.
- Remove from heat and serve over the rice.