Kung Pao Salmon

Slice the leaf end of the green onions at the place where the stalk becomes white. Dice both green and white sections into 1/2" pieces and place in separate bowls. Remove peel from the ginger and slice into batonett cuts. Coarsley chop the garlic and dried chili pepper, and add to the white scallion with the ginger.

Skin the salmon and slice into chunks approximately 2" long, and 1/2" thick. Place in a bowl, squeeze in lemon juice and sprinkle with salt and fresh cracked black pepper. Break the egg over the salmon and mix well to coat, wearing gloves if desired. Repeat with the corn starch. (Note: White wine can be substituted for the lemon to achieve the same purpose of removing any fishy aroma.)

Pour vegetable oil into a pan to about 3" deep, and heat to 140°F/60°C. Add cashews to the hot oil and fry to an even, golden-brown (about 5-6 min.). Remove from oil and allow to cool on a paper-towel covered plate (this allows the nuts to get crunchy). Note: Cashews can also be microwaved on medium for 3 minutes for crunchiness.

Bring the temperature of the frying oil to 320°F/160°C. In the meantime, heat vegetable oil in another skillet and add the chopped white part of the green onion, followed by the ginger, garlic, and dried red pepper. Stir fry until flavors have melded and become fragrant. Add the chili pepper flakes. Tip: Reduce the heat when adding the dried chili pepper to keep it from burning before flavor has come out. (Let the oil temperature rise and wait for the fragrant from the Sichuan peppercorn to come out.)

Add the chicken stock to the skillet, followed by the sugar, soy sauce, white vinegar, sea salt, and black pepper. Allow to come to a soft boil, then stir in the cornstarch slurry.

While keeping sauce at a low simmer, coat the salmon chunks with the bread crumbs and fry in the hot oil, until crispy and golden brown (approximately 3 minutes). Add the fried salmon to the sauce. Follow with the cashews and the chopped leaf ends of the green onion, then toss and roll the pan to mix all ingredients together.

To plate, place down a few long, thin, slices of cucumber and spoon the fried salmon over them at the center. Drizzle with sauce, and garnish with pea shoots, microgreens, and red sorrel. Serve.