These pan fried salmon bites are crispy on the outside and soft and moist on the inside. They are served with a gingery, garlicky savory sauce and steamed bok choy. {Gluten-Free Adaptable}
1/2thumb ginger, minced (and extra sliced for garnish, optional)
2green onions, sliced
4heads baby bok choy, halved (quartered if using larger heads)
Instructions
Combine the salmon and Shaoxing wine in a medium sized bowl. Mix well and marinate for 10 minutes while preparing the other ingredients. Once done, drain off any excess liquid. Sprinkle it with salt and pepper and mix well.
Mix the sauce ingredients together in a small bowl.
Add 1/4 cup water (or chicken broth) to a large nonstick pan and heat over medium-high heat until boiling. Add the baby bok choy, sprinkle with a pinch of salt, and cover the pan. Cook for 1 minute or until the bok choy has softened to your desired texture. Transfer the bok choy to a large plate and wipe any residual water using a paper towel.
Add 1/2 tablespoon of oil into the same skillet and heat over medium-high heat until hot. Spread out the salmon without overlapping. Let cook, flipping occasionally, until both sides have become golden brown, about 2 minutes per side.(*Footnote 2) Transfer to the same plate with the baby bok choy.
Add the remaining 1/2 tablespoon oil (if the salmon is fatty and releases a lot of oil, skip the additional oil), garlic, ginger, and green onion. Stir a few times to release the fragrance.
Pour in the sauce and turn to medium heat. Stir and cook until the sauce thickens slightly, 1 minute or so. Pour the sauce with aromatics over the salmon and bok choy. Garnish with sliced ginger, if using. Serve hot as a main dish.
Notes
You can use water to steam the bok choy. Sometimes I like to use a splash of chicken broth to further add flavor.
Sometimes for a more buttery texture, I leave the center of the salmon a bit undercooked. You can watch the sides of the salmon pieces, and make sure the center has not turned entirely pale pink. The salmon will be great either way, but leaving it a bit medium creates a very tender and juicy texture.