I’ve always loved Taiwanese Salt and Pepper Chicken, so I gave it a twist with salmon — and to my delight, the flavours paired surprisingly well.
That’s why I chose this dish as the very first recipe to share on my site. It may not be the flashiest, but it carries a story that reminds me how this journey began.
Building a website once felt like a passing thought, quietly tucked away at the back of my mind. Then Covid came — a season that meant cooking more at home became a necessity. Over time, it also became something I truly enjoyed, as I experimented with recipes and began sharing them on Instagram.
That’s when Fassler Gourmet, a Singapore-based seafood distributor, discovered my food content. Their encouragement became a turning point in my journey as a home cook and recipe creator.
Our collaboration was simple: they supplied the seafood, I developed unique recipes, and they shared my creations on their platforms, always with credit. For nearly two years, this partnership inspired me to create original, visually-driven seafood dishes and gave me the confidence to pursue something I never imagined — sharing my recipes online.
Though I eventually paused due to work, the spark that Fassler lit continues to fuel my creative journey today. I remain grateful they saw potential in me, turning a quiet idea into a tangible space where I can now share recipes, food stories, and kitchen creations with anyone who finds comfort and connection through food.
Salt and Pepper Fish 盐酥鱼
Ingredients
- 300 g salmon cut into bite-sized pieces
- 2 tbsp soy sauce
- 1/2 tbsp minced garlic
- 1 tsp five-spice powder
- 3 tbsp tapioca starch
- 20–30 pcs basil leaves
Salt Pepper Seasoning
- 1 1/2 tsp salt
- 1 tsp white pepper
- 1 tsp five-spice powder
- 1/2 tsp castor sugar
Instructions
- Cut the salmon into bite-sized pieces (about half the size of a nugget) and ensure all pieces are roughly the same size.
- Combine soy sauce, minced garlic, and five-spice powder. Pour over the salmon and mix well to coat. Marinate for at least 30 minutes.
- Add tapioca starch to the salmon and coat each piece evenly.You should see uneven, lumpy bits on the surface—that’s the texture we want!
- Deep-fry the salmon at 175°C until lightly browned. Remove from oil.
- Increase the temperature, and fry a second time until golden brown and crispy. Remove and drain.
- Turn off the heat and use the residual oil to fry the basil leaves until crispy, about 10 seconds. ⚠️ Note: Stay alert and keep a safe distance — the moisture in the leaves may cause the oil to splatter.
- Place the fried salmon and crispy basil leaves in a large bowl. Sprinkle with salt and pepper seasoning and gently toss until the salmon is evenly coated.
- Serve immediately while hot and crispy.
