Kung Pao Huon Salmon

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

Preparation:: 10 Minutes
Cooking:: 30 Minutes
Serves:: 4

1

Heat the rice bran oil in a large non-stick fry pan, add diced salmon and gently cook for 1-2 minutes.
2

Add Kung Pao Huon Salmon Sauce and cook for a further 2-3 minutes.
3

Add peanuts, sliced spring onion and the chopped roots of the coriander.
4

Remove from the heat and fold through half of the coriander leaves
5

Serve with remaining coriander leaves

4 x 140g Fresh Huon Tasmanian Salmon portions, diced
1 Cup Kung Pao Sauce
2 tbsp Rice Bran Oil
1 Cup Roasted peanuts
1 Spring onion, sliced
1/2 Bunch coriander, picked

Reviews

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Janine King 14 Feb 2018

It was delicious and I will be cooking it again!!

Robyn Burns 7 Dec 2016

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 10 Nov 2014

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 4 Jul 2014

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