Crispy ‘bang bang’ salmon bites with sesame-roasted broccoli
Bite-sized crispy salmon with sweet sriracha sauce and sesame broccoli on the side – give it a go for your next midweek family dinner.
Ingredients
For the broccoli
- 1 head of broccoli, cut into florets
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp toasted sesame seeds
For the ‘bang bang’ sauce
- 100ml/3½fl oz sriracha
- 2 tbsp sweet chilli sauce
- 1 tbsp honey
- 100ml/3½fl oz natural yoghurt
For the salmon bites
- 50²µ/1¾´Ç³ú plain flour
- 1 tsp paprika
- 1 tsp garlic granules
- 1 tsp ground ginger
- 2 free-range eggs, lightly beaten
- 150²µ/5½´Ç³ú panko breadcrumbs
- 2 salmon fillets (150²µ/5½´Ç³ú each), skin removed
- salt and freshly ground black pepper
To serve (optional)
- 1 tbsp toasted sesame seeds
- 250g/9oz cooked sticky rice
- 4 spring onions, sliced
- 1 red chilli, sliced
Method
For the broccoli, pre-heat the oven to 220C/200C Fan/Gas 7. Pop the florets into a roasting tin, then pour over the sesame oil, soy sauce and honey. Roast for 15 minutes.
Meanwhile, put all the sauce ingredients into a bowl and mix well. Set aside.
Arrange three dishes on your work surface. Put the flour, paprika, garlic granules, ground ginger, salt and pepper into one and mix well. Put the eggs in another, then tip the breadcrumbs into the third bowl.
Cut the salmon into bite-sized pieces, then coat the pieces in the seasoned flour, followed by the egg, then finally the breadcrumbs.
Heat a good amount of oil in a large frying pan over a medium-high heat – you need enough oil to come halfway up the sides of the pieces of salmon. Once the oil is hot, shallow-fry the salmon pieces until they are golden and crisp all over. Once they are done, remove them from the pan and place on a plate lined with kitchen paper to blot off excess oil.
Serve the crispy salmon with some sticky rice and the broccoli. Drizzle over plenty of the bang bang sauce and scatter with sesame seeds, spring onions and red chilli, if you like. Serve the remaining sauce on the side.