Ingredients
For the Salmon
- 3/4 lb Copper River Salmon Skinless & PBO, cut into small cubes
- 1/2 cup corn starch
- oil for frying
For the Bang Bang Sauce
- 1 cup mayo
- 2 tbsp Thai Sweet Chili sauce
- 1/2 tbsp Sriracha
- 1 tsp honey
- 1 tsp soy sauce
Additional Ingredients & Toppings
- chopped chive or tops of spring onion
- shake of Black sesame seeds
- pinch Korean red chili or red pepper flakes
- 1/2 English Cucumber thinly sliced; optional
- 1/8 cup Seasoned Gourmet Rice Vinegar optional; keeps cucumber crunchy
Instructions
For the Bang Bang Sauce
- Mix all the ingredients in a bowl and set aside
- Heat the oil to 350° F
For the Salmon
- Pat the salmon dry and toss with corn starch, gently shake excess with a sieve
- Fry in batches until done, do not overcook. A 6” round mesh skimmer is handy for removing batches of fish from the deep fryer
- Place in a stainless bowl lined with paper towel to absorb extra oil until all the fish is fried
- Remove paper towel and toss gently with Bang Bang sauce just to cover
- Garnish: Finely chopped chive or the green tops of spring onion & a shake of Black Sesame seeds. Serve with the chilled cucumber pickle and extra sauce.