Ca Hoi Chien / Fried Salmon
Growing up, some of my favorite family dinners were those when my dad would buy a whole fried fish from Ranch 99. Now, being at the grocery store with my dad, I’d stand by his side as he chatted with the fishmonger, picking out the exact fish he wanted and patiently waiting while the fryer
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb Salmon Filet
- Oil (For Frying)
- 6 -8 Garlic Cloves, Minced
- 1/3 cup Cornstarch
- 1/2 tsp Sugar
- 1/4 tsp MSG
- 1/4 tsp Salt
- 1/4 tsp White Pepper
- Rice
- Cucumbers
- Fish Sauce
- Ginger
- Cilantro
Instructions
- 1
Prep the Salmon:
- 2
Pat the salmon filet dry with paper towels. Cut into evenly sized portions for easier frying
- 3
Combine the cornstarch, sugar, MSG, salt, and white pepper in a bowl. Dredge each salmon piece in the dry batter, ensuring it’s evenly coated, and shake away excess
- 4
Fry the Garlic:
- 5
Heat about 1 inch of oil in a large skillet or frying pan over medium heat
- 6
Add the minced garlic and fry until golden brown and fragrant, stirring frequently to prevent burning. Once done, remove the garlic with a slotted spoon and drain on paper towels. Set aside for garnish
- 7
Keep the infused oil in the pan for frying the salmon
- 8
Fry the Salmon:
- 9
Heat the garlic-infused oil to around 350F
- 10
Carefully add the salmon pieces to the pan, skin-side down
- 11
Fry on each side for about 3-4 minutes until it's golden brown and cooked through. Adjust the time depending on the thickness of the salmon, remove and drain on a paper towel
- 12
Serve:
- 13
Arrange the fried salmon on a serving plate. Top with the crispy fried garlic and cilantro. Serve with steamed rice, sliced cucumbers, and a dipping sauce made from fish sauce and sliced ginger. Enjoy!