3-4 salmon fillets
black pepper
salt
1/2 cup vegetable oil
2 tbsp. olive oil
1 red bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 cup carrot, julienned
1 small-medium white onion, thinly sliced crosswise
3 cloves garlic, minced
1/4 cup ginger, julienned
2 tbsp. store bought prepared lemongrass (I used Gourmet Garden brand lemongrass sold in 4 oz. tube) or 1 stalk fresh lemongrass, minced
2 sprigs of green onions, julienned (for garnish)
1 lemon thinly sliced crosswise (for garnish)
2 heaping tsp. cornstarch dissolved in 2-3 tbsp. water

Rinse the fish under cold water and pat dry. Using a sharp knife, cut the fillets into cubes (I cut mine ice cube size). Seasoned with freshly ground black pepper (use generously) and salt.

Pour canola oil into a large pan set over medium-high heat. Fry seasoned salmon in the heated oil until done then remove and drain on a paper towel. Set aside.

Pour olive oil in another pan. Add the onion and garlic. Once onion is translucent and garlic is golden brown, add the ginger and lemongrass. Stir-fry until fragrant (about 1 minute).

SWEET AND SOUR SAUCE:

1 (8 oz.) can low-sodium tomato sauce
2 tbsp. fish sauce
3 tbsp. soy sauce
1 & 1/2 cups water
1-3 tsp. chili sauce (depends on your tolerance of spicy food)
3 tbsp. Sukang Iloko or rice wine vinegar
3 tbsp. brown sugar

Add all the sweet and sour sauce ingredients and stir to combine. Add the fish pieces plus the bell pepper slices to the wok. Stir well. When sauce begins to simmer, turn heat down to medium.

Cover and allow to simmer for 5-6 minutes.

To thicken the sauce, add the cornstarch (along with the water it's dissolved in). Stir well over medium heat, until the sauce has reached desired thickness.

To serve, pour in a serving bowl. Top with fresh green onions and lemon and enjoy with plenty of jasmine rice (Steam rice is a great accompaniment on this dish). Enjoy!

Submitted by: F. Martinez