Food and Prop Styling Renee Muller
Photography Hudi Greenberger

There’s nothing like a pretty appetizer inspired by an Asian cuisine, taking my love of travel to my Pesach Seder

• 1½ lb (¾ kg) salmon, cubed
• ½ cup potato starch
• 3 large eggs, whisked
• 1 cup matzah meal or non-gebrochts crumbs
• ¼ cup vegetable oil, for frying
• ⅓ cup kosher l’Pesach imitation soy sauce
• 1 cup apricot jam
• 1 Tbsp Lieber’s BalsamicVinegar
• ¼ cup brown sugar
• 4 cloves garlic, minced
• ¼ tsp red pepper flakes(optional)
• scallions, for garnishing

1. Set up three bowls for dredging. Place potato starch in one bowl, eggs in a second bowl, and crumbs in a third bowl.
2. Pat fish dry with paper towels. Working in batches, dredge fish in potato starch, then eggs, then crumbs.
3. Place on a parchment-lined baking sheet. In a large frying pan, working in batches, fry the fish on all sides. Drain on a paper towel and set aside. In the same frying pan, wipe out excess oil, and over medium heat, mix soy sauce,apricot jam, balsamic vinegar, brown sugar, garlic, and red pepper flakes if desired. Place the fish back in the pan, toss with sauce, and cook on low heat for 10 minutes.
4. Remove from pan to a platter and sprinkle with scallions. Serve with cauliflower rice

Tip: You can fry the salmon in advance and add it to the sauce before you serve it. This sauce can also be used on chicken cutlets. It’s not recommended to freeze this recipe.

(Originally featured in Family Table, Issue 734)