Directions

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  1. Marinate the salmon: In a small bowl stir together 1 tbsp water, 1 tbsp oyster sauce, and 1 tsp oil. Drizzle all over the salmon fillets and leave to marinate while you do your remaining prep.
  2. Prepare the aromatics: Mince the garlic and ginger. Thinly slice the spring onions.
  3. Prepare the vegetables: Cut the vegetables into small, roughly equal-sized chunks.
  4. Prepare the slurry: Add 1 tbsp water to the cornflour and stir into a smooth slurry. Set aside.
  5. Prepare the sauce: I follow the recipe from The Woks of Life with minor tweaks. Combine the chicken stock, brown sugar, sesame oil, soy sauce, dark soy sauce, oyster sauce, red chilli flakes, white pepper, and salt. This should make about 2/3 cup sauce.
  6. Cook the salmon: Heat 1 tbsp oil in a frying pan and add the salmon (skin side down). Cook on medium-high heat for 4 minutes on each side (until cooked through). I like my salmon medium-well done. Set aside on a plate and leave to rest.
  7. Stir-fry the vegetables: Return the frying pan to the stove and drizzle a bit more oil. Fry the aromatics for 1 minute. Add the vegetables (hardest ones first) and stir fry for a few minutes or until just softened. Add the sauce and bring to a boil. Reduce the heat to low and add the slurry. Stir to even out and remove from heat.
  8. Take it out in a serving plate with the salmon, garnish with sesame seeds (optional), and serve immediately.

 

Notes:

  • If you’re not fussed about carbs, this dish goes great with steamed white rice.
  • This recipe makes for 2 serves of sauce. I like to make the sauce in bulk and refrigerate it in jars for quick weeknight dinners.