Tiny #Kitchen, #Culinary Mission: #Thai #Salmon #Stirfry #Recipe

Thai Salmon Stirfry

This Thai-based salmon stirfry recipe uses #leftover ingredients exclusively.

5 stars

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Yield: 2 servings

Ingredients

  • 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

Instructions

  1. Begin crushing the peanuts by hand, with a mallet, or a food processor.IMG_20140822_215751
  2. Crush the garlic, peel the skin, and mince.
  3. 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.
  4. 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.IMG_20140826_204933
  5. Crack the eggs and place them in a cup.
  6. Dry your salmon out thoroughly with paper towels, then dice into 1/2 inch cubes. You can leave the skin on.IMG_20140822_222300
  7. Thoroughly coat the salmon pieces in cornstarch. Be sure that every side is well covered.IMG_20140822_222523
  8. Add 3 tbsp oil to your wok or pan and heat on high until a splash of water sizzles.
  9. Add the fish and cook for about 6 minutes, or salmon is browned and crispy.
    IMG_20140822_224156
  10. Put in the garlic and fry for about 20 seconds or until it has browned.
  11. Add the red chili flakes and fry for about 15 seconds. The flakes should be slightly brown and just beginning to release their flavor.
  12. Add the vegetables and sauce and mix thoroughly.IMG_20140822_224240
  13. 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.IMG_20140822_224330
  14. 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.IMG_20140822_224757
  15. Add the peanut pieces to the pan and stir for about 1-½ minutes, or until the peanuts start to brown.IMG_20140822_224838
  16. Remove from heat and serve over the rice.IMG_20140822_225615

 

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