Ingredients:

  • 5 lbs skinless, boneless Salmon Fillets, cut into 1-inch cubes
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Cornstarch (Maizena)
  • 2 Large Eggs, lightly whisked
  • 1 cup Panko Breadcrumbs
  • 2 cups Neutral Oil (for shallow frying)
  • 1/2 cup Mayonnaise
  • 1/4 cup Sweet Chilli Sauce
  • 1-3 tablespoons Sriracha (or preferred hot sauce)
  • 1 tablespoon Honey or Maple Syrup
  • 1 tablespoon Rice Vinegar
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 cup Basmati or Jasmine Rice, rinsed well
  • 1 cup Water
  • 1/2 cup Full-Fat Coconut Milk (canned)
  • 1/2 teaspoon Salt (for rice)
  • 4 cups Shredded Cabbage Mix
  • 2 tablespoons Fresh Lime Juice
  • 1/4 cup chopped Cilantro/Spring Onion Mix, for garnish
  • 1 teaspoon Toasted Sesame Seeds, for garnish

Instructions:

  1. Prepare the Coconut Rice: Combine rinsed rice, water, coconut milk, and 1/2 teaspoon salt in a saucepan. Bring to a simmer, cover, reduce heat to low, and cook undisturbed for 15 minutes. Remove from heat and let steam, covered, for another 10 minutes. Fluff gently with a fork.
  2. Set up the Breading Station: Arrange three shallow dishes: one with flour seasoned with salt/pepper; one with whisked eggs; and one with Panko breadcrumbs.
  3. Prepare the Salmon: Pat salmon cubes very dry with kitchen paper. Dredge each cube first in seasoned flour, then dip in egg, and finally press firmly into the Panko until fully coated.
  4. Mix the Bang Bang Sauce: In a bowl, whisk together mayonnaise, sweet chilli sauce, sriracha, honey/maple syrup, rice vinegar, garlic powder, and smoked paprika until smooth. Taste and adjust seasoning.
  5. Make the Slaw: In a small bowl, toss the shredded cabbage mix with lime juice and a pinch of salt. Set aside.
  6. Fry the Salmon Bites: Heat 1.5 inches of oil in a large skillet over medium-high heat (around 350°F/175°C). Fry salmon in batches for 3–4 minutes total, turning occasionally, until deep golden brown and cooked through. Drain immediately on a wire cooling rack placed over a baking sheet.
  7. Coat the Salmon: While the bites are still warm, transfer them to a large bowl and gently toss with about two-thirds of the Bang Bang Sauce until well coated.
  8. Assemble the Bowls: Divide the creamy coconut rice among four bowls. Top generously with the sauced salmon bites, a portion of the quick slaw, and garnish with fresh cilantro/spring onions and toasted sesame seeds. Drizzle any remaining sauce over the top.