• 700g skin-on salmon fillet, cut into 4cm wide strips
• 2-3 tsp vegetable oil or (avocado oil)
• Chopped green onions for garnish

Marinade

• 80-120 ml cup (Sriracha sauce) hot chili pepper sauce
• 2/3 cup brown sugar to make it less spicy
• 3 tablespoons of soy sauce
• 3 cloves of garlic, grated
• 1 to 2 tsp red peppercorns
• 1 tsp of salt

Mix the marinade ingredients together in a large bowl. Marinate the salmon pieces and refrigerate for 30 to 60 minutes.

In a large skillet, heat the vegetable oil over medium-high heat. Salmon should be fried on both sides, about 2 to 3 minutes on each side, until it becomes crispy. Preheat the oven to 400 F. or 204 C. Transfer the pan to the oven and cook for about 5 minutes more. Garnish with sautéed onions. Makes 4 servings.
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