Salmon wings with mango chutney

Name: Salmon wings, mango chutney
Yield: 6
Ingredients: 1kg salmon wings (order from your fishmonger); 1/2 cup (75g) rice flour; 1 tsp togarashi pepper (from Asian food shops); Sunflower oil, to shallow-fry; 2 mangos, peeled, chopped; 2 tbs cumin seeds, toasted; 2 tbs caster sugar; 1/3 cup (80ml) chardonnay vinegar; Sumac; Lime wedges

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https://healthimprovements.info/recipes/salmon-wings-mango-chutney/bcnnktxo — Salmon wings, mango chutney

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by Jesse McTavish

Feb 26, 2019

Salmon wings are like chicken wings of the sea, an affordable cut that is perfect for finger food!

1kg salmon wings (order from your fishmonger)
1/2 cup (75g) rice flour
1 tsp togarashi pepper (from Asian food shops)
Sunflower oil, to shallow-fry

Mango chutney

2 mangos, peeled, chopped
2 tbs cumin seeds, toasted
2 tbs caster sugar
1/3 cup (80ml) chardonnay vinegar

To serve

Sumac
Lime wedges

Method

1.

For the mango chutney, heat a frypan over low heat. Add mango and cumin seeds, and cook, stirring occasionally, for 5 minutes or until broken down slightly. Add sugar and cook, stirring occasionally, for 5 minutes or until a jammy consistency. Add vinegar and cook, stirring occasionally, for 5 minutes or until reduced slightly. Transfer to a blender with 200ml water and whiz until smooth. Pass through a sieve into a bowl, discarding seeds. Set aside to cool.
2.

Pat salmon dry with paper towel. Place rice flour and togarashi in a shallow bowl. Dust salmon in flour mixture, shaking off excess. Heat 2cm oil in a large, deep frypan over medium-high heat. In batches, cook salmon for 3-5 minutes each side or until golden and just cooked through. Using tongs, transfer to paper towel to drain. Transfer to a serving platter, scatter with sumac and serve with mango chutney and lime wedges.

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