Kung Pao Huon Salmon

This fresh Huon Salmon recipe packs a punch with the addition of the Sichuan flavour Kung Pao.

Kung Pao Huon Salmon
Preparation:
10 Minutes
Cooking:
30 Minutes
Serves:
4

Reviews

Janine King rated this at 0 5 stars
It was delicious and I will be cooking it again!!

Robyn Burns rated this at 5 5 stars
The chowder is awesome! We first cooked it on holidays in Tasmania (sampling hte local produce, of course) and it is now a favourite at our house.

dennis peter glynn rated this at 1 5 stars
the recipe is very tasty but, 2 measured cups of aborio rice is way out for 400ml of stock. Should be 1 cup of rice. Stock should always be kept hot and added when needed. To get the right consistency, you need stir the rice often to release the starch. More lemon or lemon juice for taste as required

Tenina rated this at 5 5 stars
Hi guys, thanks for posting this recipe. There are a couple of steps repeated in this version and I thought you should know. Hope you make and enjoy! T