I had a halved salmon tail, unskinned, wrapped in my freezer. I remember having scrumptious fried salmon at home, seasoned with nothing but salt and pepper coated with a little bit of flour. Here I added turmeric. Having learnt about the health benefits of curcumin, the chemical in responsible for the yellow colouring in turmeric, I have been trying to incorporate the spice into my dishes in moderation. As with any frying method of cooking, the drier the fish is, the crispier the result. Use kitchen towels to squeeze as much water out as possible. Coat salmon cubes with a dry rub.
½ cup flour
1 tbsp turmeric
1 tbsp ground black pepper
1 tsp salt
1. Shake off excess marinade from salmon cubes.
2. Heat 5 tbsp of oil till very hot.
3. Carefully place pieces of salmon into oil and lower heat to medium-high. Allow to cook till a thin crispy crust forms on one side. If using salmon with skin still on, start with the skin side down.
4. Turn pieces over and repeat on other side. You can also repeat on any other sides that are not crisped by then.
5. Remove onto a piece of kitchen towel to soak up excess oil and serve.
For gluten-free version, omit flour in the dry rub.
Tang hoon, also called vermicelli, glass noodles, 冬粉 (dong fen, meaning winter noodles), is a light version of bee hoon, typically made from some kind of starch. Most commonly found are ones made of mung bean starch, often referred to as ‘mung bean thread’. Compared to bee hoon, which is made of rice, tang hoon is finer and more delicate. Further, it looks glassy and transparent when cooked, hence the name ‘glass noodles. Tang hoon is tasteless on its own, making it a versatile addition to many dishes. It can be used to add textural interest to soup or gravy, as a side dish when stir-fried, or as in this recipe, as a meal by itself. Common ingredients for stir-fries include some combination of chicken, fried or dried shrimp, shiitake mushrooms, fish cake and bean sprouts. It is merely a matter of preference, variety and choice. I added a hefty dose of pepper in my version; go easy if you do not care for it as much.
2 packets tang hoon, soaked till soft and drained
3 cloves garlic, minced
1 shallot, diced
2 eggs, beaten
½ carrot, julienned
Handful of bak choy leaves
2 tbsp soy sauce
2 oyster sauce
2 tbsp fish sauce
½ cup vegetable stock
1 tsp pepper
1. Heat 2 tbsp oil in wok. Add garlic and shallots. Stir-fry till golden.
2. Add carrots. Fry till nearly cooked through.
3. Add bak choy leaves. Fry till wilted,
4. Add tang hoon and sauce. Stir to combine well. Lower heat to medium.
5. When liquid is mostly absorbed, add eggs to side of wok and leave untouched till eggs are half-cooked. Break up egg and mix into tang hoon till eggs are cooked through.
6. Garnish with green onions. Serve with dollop of belachan.
Serves 2 (as a meal)
Serves 4 (as a sidedish)