Salmon Fish Sticks with Peanut Sauce
These oven-fried salmon fish sticks are quick and easy to prepare and get their unique Asian-inspired flavor from five-spice and coconut.
- 1 salmon fillet 18-ounces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon five spice powder
- 1/4 teaspoon black pepper
- 3 egg whites
- 1 cup grated coconut
- 1 cup bread crumbs
- Olive oil
- Peanut Dipping Sauce
- 1 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 teaspoons red curry paste
- 1 teaspoon red pepper flakes (optional)
- 2 tablespoons dark brown sugar
- 1/4 cup of lime juice (about 3 limes)
- 1/3 cup hot water
- Hot sauce
- Preheat oven to 450 degrees.
- Slice the salmon fillet into ½ inch strips. Each strip should be the same size. You should have about 16 strips.
- Combine the flour, salt and pepper into a shallow dish.
- In another dish beat egg whites until frothy.
- In another dish, combine bread crumbs, coconut and five spice powder.
- Roll each salmon strip into the flour mixture, shaking off any excess. Dip the coated salmon into the egg whites, then dip into the coconut & bread crumb mixture. Make sure each strip is coated with the coconut and bread crumb mixture.
- Salmon strips should be placed on a baking sheet coated with cooking spray.
- Drizzle the top of each salmon strip lightly with the olive oil.
- Bake for 15 - 20 minutes until golden brown. Serve warm with peanut dipping sauce.
- For the Dipping Sauce: Whisk the peanut butter, soy sauce, red curry, brown sugar, and lime juice until smooth. Add a few drops of hot sauce for a spicy kick. Slowly drizzle in the hot water to thin out the sauce (if desired – the sauce may be too thick).
Serving Size: 4
Rate this Recipe:
Preparation Time: 30 minutes