Pan-fried salmon cubes in Schezuan pepper salt

Credit: Norwegian Seafood Council

Hello, gorgeous salmon! There is something quite celebratory and special about serving salmon.

From gorgeous steamed salmon head with salted soya bean garlic chilli sauce to slow-cooked salmon in a tomato base, there’s just so many decadent ways to enjoy this popular fish.

So let’s get cooking…


  • 1 kg salmon belly and top loin, cut into 3cm cubes
  • 150g cornflour
  • 2 teaspoons Szechuan pepper
  • 1/2 teaspoon salt
  • 1 tablespoon Togarashi chilli
  • a pinch of white pepper
  • a pinch of 5-spice powder
  • Peanut oil, for deep frying


  • Season salmon cubes with a sprinkle of salt, then coat with cornflour.
  • Heat oil and fry salmon cubes to a golden brown. Set aside.
  • Lightly toast Szechuan peppers till fragrant, then pound.
  • Mix crushed Szechuan peppers with salt, 5-spice, Togarashi chilli and white pepper.
  • Serve on the side with pan-fried salmon. You can also pour over the top and serve.

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