Pineapple Salmon
Zhejiang cuisine, shaped like a pineapple, with a sweet and sour, appetizing flavor. Cross-hatched salmon is marinated, coated in batter, and fried until golden.
Ingredients
Norwegian salmon fillet
800 g
oil
to taste
salt
to taste
green bell pepper
to taste
sugar
to taste
ketchup
to taste
white vinegar
to taste
dry starch
to taste
egg yolk
to taste
scallion
to taste
ginger
to taste
cooking wine
to taste
Instructions
1
Step 1
Slice the deboned skin-on fish into pieces, score a crosshatch pattern to a depth of two-thirds of the flesh, then marinate with scallion, ginger, cooking wine, and salt.
2
Step 2
Remove the fish, coat evenly with egg yolk, then dust with dry starch.
3
Step 3
Lower the shaped fish into hot oil and fry until golden brown, remove and drain the oil, then arrange on a serving plate.
