Fish is my lifesaver for our dinner menu but unfornately we are not blessed with fresh fish, being thousands miles away from the coasts. Trouts and salmons are the only ones sold in the supermarkets as fresh. In the asian markets, pink tilapias are swimming in the tanks, the rest are frozen. I like to buy frozen fish as i find them to be still good when thawed, the ones which are sitting on ice and looked fresh are actually defrosted.
1 piece salmon fillet/steak
Kai Lan Leaves - Stems removed
1 tsp soya sauce
1 tsp sugar
oil for frying
Prepare the kai lan as you would from Mock Seaweed/seasoned layer
Sprinkle salt and pepper on to the salmon before frying.
Heat oil and then lower the salmon fillet/steak into the oil carefully.
Fry until it is brown before flipping. Fry the other side of fish until brown.
Dish out and drain on kitchen towel.
Remove the oil from the pan and wipe pan clean with kitchen towel.
Add in 1 tsp oil, soya sauce , sugar and 2 - 3 tbsp water. Cook until sugar is dissolved and sauce has thickened. Spoon sauce over fried salmon and then top with fried kai lan.