Contributor: Daphne Goh


  • Rice bran oil for pan frying
  • 500g (17.6oz/1.1Ib) skinless salmon fish fillets (preferably tail part), washed and cut into 1 inch pieces
  • 12 little gems lettuce leaves, washed and pat dry (you can also use cos lettuce, butter lettuce or iceberg lettuce)
  • 2 medium Lebanese cucumber, halved and cut into small cubes
  • 2 medium carrots, peeled and shredded

For the Flour Mixture:

  • ¾ cup potato starch
  • 1 tablespoon five spice powder
  • ½ teaspoon salt

For the Sauce:

  • ¼ cup extra virgin olive oil
  • 3 cloves garlic, peeled and finely minced
  • 1 inch ginger, peeled and finely grated
  • 3 tablespoons coconut aminos
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 sprig coriander (cilantro) including stems, roughly chopped

For the Garnish:

  • 2 spring onions (shallots), thinly sliced lengthwise


For the sauce:

  1. Heat up a small pot with ¼ cup extra-virgin olive oil, add garlic and ginger and stir fry on low heat until lightly golden.
  2. Add the coconut aminos, lemon juice and grated lemon zest and stir fry briefly. Turn off the heat.
  3. Add ⅓ of the spring onions (shallots) and coriander (cilantro) into the sauce, stir and mix well. Set aside to cool.

For cooking the salmon:

  1. Add the flour mixture into a large mixing bowl, whisk and mix well. Lightly coat the salmon pieces with the flour mixture using a kitchen tong, shake off excess.
  2. Heat up a non-stick frying pan with 2 inches of rice bran oil, and pan fry the salmon pieces for 2 minutes on each side or until golden brown. Pan fry the salmon pieces in 2 to 3 batches. Set aside to cool.

For assembling the lettuce wraps:

  1. Add some cucumber and carrots to each lettuce leave.
  2. Divide the salmon pieces amongst the lettuce leaves.
  3. Drizzle some sauce on top of the fillings.
  4. Then garnish with the rest of the spring onion (shallots) and serve.

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