Tuesday, August 7, 2012

Wok Wednesdays: Salt & Pepper Dry-Fried Salmon

I know. The Wok Wednesday recipe this time is Salt & Pepper Dry-Fried Shrimp, but we keep a Kosher home. I almost skipped making this dish. The dish is a dry stir-fry and there are few ingredients so it seemed to me that the flavor of the shrimp would be intensified.  The question then is what would be a good substitute.  Tofu is bland, making it wonderful for taking on the flavors of sauces and marinades, but for this dish?  Probably not a good idea.  Beef might work well, but we don't eat a lot of red meat and when we do, my family wants large portions.  In the end, I chose salmon. It's a flavorful fish and would benefit from this simple dish. 

In Stir-Frying to the Sky's Edge,  Grace Young explains how to prep the fish for stir frying so that it doesn't fall apart. Velveting is a technique to protect the fish from drying out. You briefly marinate the fish in egg-white, rice wine and cornstarch followed by blanching in hot water. You also use a delicate hand when stir-frying so the fish doesn't fall apart. Grace says "The term stir-frying is more suggestive..." when talking about fish. 



This recipe also calls for Sichuan peppercorns.  When we made Kung Pao chicken, I limited my shopping to the major grocery chains and none of them carried the pink peppercorns. I ended up using a peppercorn medley.  Having read so much about other Wok Wednesday bloggers who raved about the real deal, I went to a local Asian grocery. I found a 4 oz. bag of Sze Chuan Pepper at a very reasonable price. The only thing that gave me pause was the warning on the back of the bag. Don't eat raw. Rinse under running tap water for 5 minutes and then boil for 30 minutes.   Excuse me?  Are you serious?  Am I going to suffer awful consequences for not following these instructions exactly? 




In the end, I compromised. I rinsed the peppers for 5 minutes, but then dried them, took off the tiny stems and dry roasted them for a few minutes. I'm not sorry to have my peppercorn medley, but the Sichuan peppercorns are a revelation and only a little goes a very long way. The salmon flavor was delicious and I will be making this dish again.

To see how others enjoyed this dish check out Wok Wednesdays.  You are always welcome to join in the fun. We have decided not to publish the recipes on-line, but you can borrow or buy the book. It's well worth it.  


8 comments:

  1. Amazing you can "stir-fry" fish! Looks good! My peppercorns did not give the warning of not eating raw or the need to rinse. I did as Grace's book suggested - and as I read elsewhere on-line, to roast them (in the wok), then crush them with the mortar and pestal. The peppercorns really do add a unique flavor to the dish. Did you get the numbing, tingling sensation that others experience? I do not...

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    1. I did not get the tingling sensation either. It reminds me that years ago, my husband and I received a wedding gift of some special sauce from China. We were warned that our mouths would tingle and be numb similar to what you feel after a visit to the dentist. We tried it and our mouths tingled like crazy. I now wonder if the secret ingredient wasn't Sichuan peppercorns.

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  2. Goodness, gracious, I substituted my own peppercorns for Sichuan peppercorns and didn't even know about the raw, the need to rinse, the numbing and the tingling. Just cannot go there, ladies, not for anyone. Judy, I did not know you kept a Kosher house and think you managed very well to pull off a dry stir-fry using salmon. Good for you. It looked delicious.

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    1. Thanks, Mary. It really turned out well. To tell you the truth, I'm not really sure you have to rinse and boil. Maybe the importer is just being overly careful? At any rate, I did have second thoughts after reading the instructions, but in the end it all turned out fine.

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  3. Wow, you used salmon! What a terrific idea for this salt-stir fry dish. I'm glad I saw this. My younger son loves salmon and I'm always looking for fresh ideas. This will be perfect for him. I can just imagine how delish this would be on steamed jasmine white rice. Thanks for sharing!

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  4. I'm a little late to the party but I loved that you used salmon. My husband does not eat seafood, so I ended up skipping this dish (I know, bad me!) but I love salmon so I think I'm going to have to go back and try it. Kudos to you for attempting the velveting technique too, we haven't even gotten to that yet in WW!

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    1. Thanks, Matt. Hey, sometimes you just can't get to every dish, so no worries there. The salmon worked really well. Even my younger daughter said it was good.
      The velveting adds a step, but it's easy to do.

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  5. i see you haven't been blogging too much either, this looks great!!!!

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