Spicy, Sweet & Sour Fried Salmon with Gochujang Sauce

This fried salmon with Gochujang sauce recipe is very addictive that you will not stop munching it until the very last bite. You got all the three flavors, spicy, sweet and sour, that are complementing one another perfectly. You will never guess which ingredients made up these three flavors – Gochujang, honey and lemon. Yes, I know! What a unique combination!

This is what happened when I got stuck at home during snowstorm these past few days. I had to make some meals with whatever ingredients I have in the fridge. This fried salmon recipe turns out very easy and delicious, so I made it several times this week alone. If you like it crunchy, eat it immediately once it’s done.

Tip: To check if the salmon is cooked, use a fork and see if the salmon is flaky. If it is, then the salmon is cooked.

Ingredients:

• 12 oz salmon – cut into bite-sized
• 3 cloves garlic – minced
• 1 lemon – take the juice
• 2 tablespoon gochujang
• 2 tablespoon honey
• 1 tablespoon olive oil
• ½ cup water

Coating

• ½ cup all-purpose flour
• ¼ cup rice flour
• 1 tablespoon garlic powder
• A pinch of salt and pepper
• Oil to fry

Directions:

• In a bowl, mix all the coating ingredients. Then, cover all surface of the cut salmon well with the coating.
• Beat one egg and cover the coated salmon into the egg. Then, drench the salmon with egg into the coating mixture again. Repeat until all the salmon has been coated, cover with egg and coated once more with the coating mixture. This will give a crunchy texture.
• Heat up oil in a deep pot or deep fryer. Once heated, fry the salmon in the fryer for about 15-20 minutes or until it is cooked thoroughly. Remove from heat and set aside.
• In a bowl, mix gochujang and lemon juice well.
• Heat up the oil in a skillet under medium heat. Once heated, add garlic and stir until it is fragrant.
• Then, add gochujang-lemon mix, honey and water. Cook until it is thickened.
• Add the fried salmon and give a good stir until all area is coated well with the gochujang sauce.
• Serve while it is hot and crunchy!