5 Spice Salmon Lettuce Wraps (San Choy Bow)
A modern variation of the popular appetizer Chinese san choy bow made with aromatic pan-fried 5 spice salmon, served with some cucumber, spring onion and coriander. Then drizzled with a ginger, garlic , lemon and coconut aminos sauce. A perfect low carb entree for everyone.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- Rice bran oil (for pan frying)
- 500 g skinless salmon fish fillets ((preferably tail part), washed and cut into 1 inch pieces)
- 12 little gems lettuce leaves (washed and pat dry (you can also use cos lettuce, butter lettuce or iceberg lettuce))
- 2 medium Lebanese cucumber (halved and cut into small cubes)
- 2 medium carrots (peeled and shredded)
- 3/4 cup potato starch
- 1 tbsp five spice powder
- 1/2 tsp salt
- 1/4 cup extra virgin olive oil
- 3 clove garlic (peeled and finely minced)
- 1 inch ginger (peeled and finely grated)
- 3 tbsp coconut aminos
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 sprig coriander (cilantro including stems, roughly chopped)
- 2 spring onions (shallots, thinly sliced lengthwise)
Instructions
- 1
Heat up a small pot with ¼ cup extra-virgin olive oil, add garlic and ginger and stir fry on low heat until lightly golden.
- 2
Add the coconut aminos, lemon juice and grated lemon zest and stir fry briefly. Turn off the heat. Add ⅓ of the spring onions (shallots) and coriander (cilantro) into the sauce, stir and mix well. Set aside to cool.
- 3
Add the flour mixture into a large mixing bowl, whisk and mix well. Lightly coat the salmon pieces with the flour mixture using a kitchen tong, shake off excess.
- 4
Heat up a non-stick frying pan with 2 inches of rice bran oil, and pan fry the salmon pieces for 2 minutes on each side or until golden brown. Pan fry the salmon pieces in 2 to 3 batches. Set aside to cool.
- 5
Add some cucumber and carrots to each lettuce leave.
- 6
Divide the salmon pieces amongst the lettuce leaves.
- 7
Drizzle some sauce on top of the fillings.
- 8
Then garnish with the rest of the spring onion (shallots) and serve.