Salt & Pepper Salmon

Ingredients

4 x 170g Tassal Tasmanian salmon portions,
               skin off, cut into large pieces
3 Tbsp cornflour
2 tsp flaked salt
3 Tbsp rice flour
2 tsp castor sugar
2 tsp white pepper
1 tsp ginger, ground
1 lime, zested
oil for shallow frying
to garnish    
2  spring onions, finely chopped
2 red chillis finely chopped
2 cloves of garlic, sliced finely
1 tsp oil

Combine the cornflour, flaked salt, rice flour, castor sugar, white pepper, ginger and lime zest together in a small bowl and mix well. Place half the mixture into a large plastic bag. Place a Tassal salmon piece into the plastic bag and shake vigorously until the piece is dusted evenly in the mixture. Remove and set aside, repeat with remaining salmon. Heat a small amount of oil in a small frying pan and sauté the garlic, chilli and spring onions for 2-3 minutes until browned. Remove and set aside. Heat approximately 10cm of oil in a wok or deep frying pan over a medium heat until oil is hot but not smoking (approximately 180°C). Shallow fry salmon for 2 -3 minutes on each side until golden brown, remove and drain on absorbent paper. Repeat with remaining salmon. Serve salmon over a bed of salad leaves or stir fry vegetables sprinkled with a little extra salt & pepper seasoning. Garnish with sautéed garlic, chilli and spring onions and a wedge of lemon or lime.