Ingredients
Preparation
- Toss raw salmon cubes in adobo and paprika, then dust evenly in cornstarch.
- Mix apple cider vinegar with bourbon, apple juice, brown sugar, and ketchup, and set aside.
- Mince the garlic and ginger. In a medium frying pan on medium heat with canola oil, sauté ginger, and garlic until aromatic.
- Add the ketchup mixture and stir until it starts to simmer. Once simmering, add your slurry and let the sauce thicken to your desired consistency. The sauce should be able to coat the back of your spoon. Remove from heat while you fry the salmon cubes.
- In another frying pan on medium high heat, add your frying oil (about ¼-½ an inch up the sides of the pan) and once heated, one by one drop your salmon pieces in, making sure not to overfill the pan. You will need to fry the cubes in several batches. Fry each salmon cube for 1-2 minutes per side.
- Once golden on all sides, remove from the oil and place on a plate covered in a paper towel to remove excess oil.
- Once all salmon cubes have been fried, place the cubes in the sauce and heat for another 2-3 minutes until sauce is hot and salmon is evenly coated.
- Serve with white rice garnished with scallions or microgreens as an appetizer.
Tips! You might need to make a slurry to thiken. Mix 1/2 tbsp cornstarch and 1 tbsp water (this is in addition to the cornstarch listed above). Use canola oil for frying.
