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There’s nothing like a pretty appetizer inspired by an Asian cuisine, taking my love of travel to my Pesach Seder!
1 and 1/2 pounds (3/4 kilogram) salmon, cubed
1/2 cup Manischewitz Potato Starch
3 large eggs, whisked
1 cup Manischewitz Matzo Meal or non-gebrochts crumbs
1/4 cup vegetable oil, for frying
1/3 cup kosher l’Pesach imitation soy sauce
1 cup apricot jam, such as Tuscanini Apricot Fruit Spread
1 tablespoon Tuscanini Balsamic Vinegar
1/4 cup brown sugar
4 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
scallions, for garnishing
Set up three bowls for dredging. Place potato starch in one bowl, eggs in a second bowl, and crumbs in a third bowl.
Pat fish dry with paper towels. Working in batches, dredge fish in potato starch, then eggs, then crumbs.
Place on a Gefen Parchment-lined baking sheet. In a large frying pan, working in batches, fry the fish on all sides. Drain on a paper towel and set aside. In the same frying pan, wipe out excess oil, and over medium heat, mix soy sauce, apricot jam, balsamic vinegar, brown sugar, garlic, and red pepper flakes if desired. Place the fish back in the pan, toss with sauce, and cook on low heat for 10 minutes.
Remove from pan to a platter and sprinkle with scallions. Serve with cauliflower rice.
Photography by Hudi Greenberger
Styling by Renee Muller
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