Salt and Pepper Fish 盐酥鱼
Servings: 3
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.
Notes
I used a Taiwanese brand called 【日正】地瓜粉 (sweet potato starch) for its signature lumpy, crispy texture.
Thai basil adds a punchier flavour if you prefer a stronger herbal note.