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.