Why Chinese Seared Salmon is Better

By Made With Lau · 15 min

Ingredients

Instructions

1. Cut the salmon into pieces about 1.5 to 2 inches long and of equal length. Pat each piece dry.
2. Sprinkle white pepper and garlic salt over all sides in total, evenly on both sides, and let the fish rest a few minutes.
3. Spread cornstarch on a flat plate. Dip each piece meat-side down first, then skin-side, turning to coat all four sides lightly.
4. Heat a pan on high and add the corn oil, swirling to spread it. Once the oil shimmers, place the pieces skin-side down with a little more oil around the edges.
5. After about 10-15 seconds, lower the heat to medium. When the skin releases from the pan, move the pieces around for even cooking, then flip once the skin is crispy, about 2 minutes.
6. Lower the heat to low and sear meat-side down until opaque, orange and crispy, about 3 minutes. Press the pieces down with tongs, then turn them on their sides to brown the edges.
7. Turn the heat to high. Partly cover the opening of a bottle of cooking wine with your finger and splash it around the sides of the pan, then cover the pan immediately and turn off the heat. Uncover after about 30 seconds.
8. Plate and serve immediately.

Summarized from Made With Lau's video. Watch it for the details.

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