For Chinese salmon with salt and pepper, you will need:

Skinless, boneless salmon fillet about 1lb or 450
1 cup self-raising flour
1 cup corn flour
2 tsp salt
1 tsp black pepper
2 large green / spring onions, finely chopped
8 cloves garlic, finely chopped
3 large red chilis
2 tbsp chopped fresh ginger
water
oil

Cut the salmon into very small strips.

Mix the self-raising flour with a little water to form a runny paste. Dip the salmon into the paste, remove excess then coat in dry corn flour.

Deep-fry in oil at about 170 degrees celsius for about 2 minutes until hard on the outside. You may need to do this in batches if you have a small fryer or pan so the oil is nice and hot when each batch is immersed. Remove and drain.

In a wok, heat 2 tbsp oil. Fry the chilis, garlic, ginger and green/spring onion for about 30 seconds on high heat, stirring all the time. Put the salmon in this and mix well. Add the salt and pepper over the top and serve.