Stir Fried Salmon and Fennel in Oyster Sauce

The colour and texture is lovely.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)
Serves 2 Cook: 15 min

Ingredients

Oyster sauce 1.5 tbsp
Fennel bulb (small) 1
[Seasonings]
Water 60ml
Chicken stock cube 0.5
Sugar 1/2 tbsp
Soy sauce 1 tbsp
Potato starch or cornflour 2 tsp
Salmon fillet 2
Red & green pepper 1/2 each

Method

1
Cut the salmon into bitesize pieces and season with slat & pepper. Dredge with the potato starch and pan fry in sesame oil.
2
Cut the fennel and peppers into bitesize pieces. Mix all the seasoning ingredients together.
3
Put the salmon aside when cooked. In the same pan, fry the vegetables.
4
Put the salmon back when the vegetables are cooked. Add the seasonings and mix together. It's ready to serve.

Tips & Note

●Fennel takes a bit longer than the peppers to cook, so put these in first.

Stir Fried Salmon and Fennel in Oyster Sauce

The colour and texture is lovely.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)

Serves 2

Cook: 15 min

Ingredients

Oyster sauce 1.5 tbsp
Fennel bulb (small) 1
[Seasonings]
Water 60ml
Chicken stock cube 0.5
Sugar 1/2 tbsp
Soy sauce 1 tbsp
Potato starch or cornflour 2 tsp
Salmon fillet 2
Red & green pepper 1/2 each

Stir Fried Salmon and Fennel in Oyster Sauce

Recipe ID :1078 Posted on 04 SEP 2015

Serves 2

Cook 15min
views 3,376
printed 136

saved 1

The colour and texture is lovely.

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Ingredients

Print Ingredients Email Ingredients
1.5 tbsp
1
60ml
0.5
1/2 tbsp
1 tbsp
2 tsp
2
1/2 each

Method

Cook
15min
1
Cut the salmon into bitesize pieces and season with slat & pepper. Dredge with the potato starch and pan fry in sesame oil.
2
Cut the fennel and peppers into bitesize pieces. Mix all the seasoning ingredients together.
3
Put the salmon aside when cooked. In the same pan, fry the vegetables.
4
Put the salmon back when the vegetables are cooked. Add the seasonings and mix together. It's ready to serve.

Tips & Note

●Fennel takes a bit longer than the peppers to cook, so put these in first.

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M Kushima
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