Tofu Salmon Pan-Fried Pie
This is a quick, easy, and delicious Chinese seafood recipe that can best use of your leftover ingredients!
Prep time: 10 minutes
Cook time: 20 minutes
Utensils:
Wok, big bowl, serving plate.
Serves 2
Ingredients:
2 salmon filets, at least 1-inch thick, chop into small pieces.
1 block firm tofu, about 7 oz. / 200 g
1 green pepper, chopped
1 beaten egg
1-2 tbsps. flour
1/2 onion, sliced thin
1 red pepper, chopped
1 tbsp. raw sesame seeds
1 slice fresh ginger, miced
2 cloves garlic, crushed
1 stalk celery, finely chopped
Seasonings:
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. rice wine, or dry sherry
1 tbsp. sesame oil
1 tbsp. white sugar
1 tbsp. ground white pepper
1 tbsp. salt, or to taste
Directions:
1. Mash tofu with the side of a cleaver or the back of a spoon, combine together with all the ingredients and seasonings in a bowl, stir to mix well.
2. Form the mixture into tiny balls of about 2-inches diameter.
3. Heat 3-5 tbsps. vegetable oil in a wok until it is shimmering on the bottom and very hot, but not yet smoking, pan fry balls, press them tightly with the back of a spoon.
4. Turn over when one side turns golden, cook the other side until done.
5. When finished, remove to a plate, when cool enough to handle, serve.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 25 g |
| Total fat: 7.5 g |
| Carbohydrate: 3.1 g |
| Calories: 180 kcal |
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