Ingredients
- 600 grams of salmon, skin removed, cut in stripes
- 3 table spoons of oil
- 3 table spoons of white sesame seeds
- 1 table spoon of potato starch
- 2 spring onions
- 2 zucchini
- grated lemon zest (from 1/2 lemon)
- 1 table spoon of lemon juice
- 1 tea spoon of curry
- 6 table spoons of fish stock
- 3 table spoons of milk
- 1 table spoon of light soy sauce
- 1 teaspoon of white pepper
Instructions
- Drain salmon with paper towels, mix with 1 spoon of oil, sesame seeds, white pepper and potato starch.
- Heat 1 table spoon of oil, fry salmon till golden brown, remove from wok and keep in warm.
- Clean wok and heat remaining oil, fry spring onion with zucchini for about 4 min.
- Add lemon juice and zest, curry, pepper, fish stock, light soy sauce mix well, boil.
- Remove from heat and add milk, mix well.
- Serve salmon over zucchini with Thai jasmine rice.