CanHOPE is a non-profit cancer counselling and support service provided by Parkway Cancer Centre, Singapore.


Salmon in Fish Soy Sauce

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100g celery, chopped
80g carrots, peeled, julienne
15g ginger, peeled, julienne
2 red chillies (optional), seeds removed, chopped
100g onion, peeled
4 salmon fillets (± at 150g)
Salt and pepper powder to taste
Wheat flour, for coating the fish
Canola oil, for stir-frying
1 lime, sliced into several slices
2 stalks spring onion, chopped


200ml dashi
75ml soy sauce
100ml rice vinegar
4 tablespoons castor sugar
½ lemon, take the juice
Salt to taste


  • Sauce: Mix dashi, soy sauce, rice vinegar, castor sugar and lemon juice in a bowl. Stir well and add salt to taste.
  • Cut the salmon into small pieces, sprinkle with salt and wheat flour. Preheat the skillet with canola oil, stir fry the salmon. Cook until tender, do not overcook.
  • While salmon is still hot, pour the sauce and allow the sauce to be absorbed. Add celery, carrots, ginger, chillies, onion, and slices of lime. Cover for about 30 minutes.
  •  Before serving, garnish with spring onion on top and serve with rice or mashed potato.