Title: Flamingo Salmon Fillets
Categories: Entree Fish Ethnic Salmon
Yield: 4 Servings
| 1 | lb | Salmon Fillets |
| 1/2 | ts | Sesame oil |
| 1/4 | ts | Pepper |
| 2 | tb | Cornstarch(approx) |
| 2 | c | Oil |
| 1/4 | c | Chicken stock |
| 1 | ts | Chili paste |
| 1/4 | ts | Sugar |
| 1/4 | ts | Salt |
| 1 | pn | White pepper |
| 1 | ds | Sesame oil |
Cut salmon into bite-size pieces,about 1/2 inch thick. Season with sesame
oil and pepper; let stand for 10 minutes. Coat salmon on all sides with
cornstarch. Meanwhile, heta oil over high heat to 375 F. Gently add salmon,
stirring lightly to keep pieces separate. Cook for 1-1/2 minutes or until
lightly browned. Remove with slotted spoon and set aside. Prepare sauce;
combine stock, chili paste, sugar, salt, pepper and sesame oil: bring to a
boil. Source: Canadian Living magazine Posted by: Sharon Verrall From:
Lawrence Kellie Date: 03-08-96