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Sep 24, 2015

Stir-Fried Salmon with Wine Sauce | Wok Wednesdays

Stir-Fried Salmon with Wine Sauce

This Stir-Fried Salmon with Wine Sauce popped up in the Wok Wednesdays rotation around the same time that my cousin brought back this gorgeous piece of salmon he caught in Alaska. He goes up there every year to go fishing and brings back amazing freshly caught and flash frozen salmon, cod, and halibut. He is so generous to share it with family.

Check out this Asian Style Halibut baked in Paper (one of my new favorite methods for making fish), which came from one of his fishing trips!

Isn't this salmon stunning?

Stir-Fried Salmon with Wine Sauce

This is just about 16 ounces, and didn't contain any bones! Perfect for this stir-fry.

The fish is cut into slices, and then briefly marinated in cornstarch, oil, garlic, rice wine, sesame oil, pepper, and egg white.

The other ingredients include chicken broth, scallions ginger, mushrooms, carrots, and snow peas. The original recipe calls for canned straw mushrooms, which also appear in this Cantonese Stir-Fry Pork with Chinese Broccoli. Because I'm not a huge mushroom fan (love the flavor, hate the texture), and the mushrooms really weren't the star of this dish, I skipped them this time, and substituted jarred sliced mushrooms instead.

To see the ingredient mis en place, check out my friend Cathy's Wok Wednesdays post.

One of the tricks to stir-frying fish is to leave the skin on. This helps hold the fish together. The skin on my fish was pretty thick, and the way this recipe is written, the fish is treated very gently, so the pieces held together really nicely!

Stir-Fried Salmon with Wine Sauce

Grace recommends serving this dish on a bed of steamed bok choy. I wish I'd read that before making this, but I do my best proofreading after I've made a recipe =)

We had this with steamed rice. The flavors are mild but rich, and the crunchy carrots and snow peas are the perfect contrast to the salmon.

To get the recipe, go to page 162 of Grace Young's Stir Frying to the Sky's Edge, a wonderful cookbook with amazing recipes and stories based on the Chinese diaspora. You can also take the book to your local Asian market and point to photos of ingredients to find what you need! Believe me, I've done it!

P.S. Leftovers of this dish were wonderful folded into an omelette. (Hope you don't mind Grace!)

Would you like to comment?

  1. Karen, I think your stir-fry turned out beautiful! And that salmon! Gorgeous! Lucky you that there were no bones - such a tedious job to have to debone. En papillote is a fun way to cook seafood - it's been awhile since I used that method. Thanks for the reminder!

    1. Thank you Cathy! I'm not sure I'm in love with the look of the garlic and egg around the salmon, but we don't make food for photos. We make it to eat, right?

  2. The look of this salmon dish makes me hungry! I am always glad to try new salmon recipes :)


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