You are here:
goodtoknow
Recipes
Salmon with Oriental green stir-fry

Salmon with Oriental green stir-fry

Average rating:

Celebrate the Chinese New Year with this tasty and not to mention, healthy stir-fry - packed with superfoods such as salmon and spinach

Cooking time: 20 mins
Serves: 2
Skill level: Easy peasy
Costs: Cheap as chips

5 a day portion1

Ingredients

The fish must be handled gently once cooked, so it doesn't flake and fall apart. If you prefer, the salmon can be grilled in one piece until just cooked, then broken into large flakes and added to the wok at step 3 Use bite-size pieces of sliced chicken breast or pork tenderloin as a tasty alternative.

Send us your tips >

4tbsp groundnut oil
350g skinless salmon fillet, cut into strips
125g shitake or brown cap mushrooms
1 garlic clove, crushed
1 sachet of stir fry oyster and spring onion sauce (you'll find this in the Oriental food section)
125g pak choi or Chinese cabbage, roughly chopped (you'll find this in most supermarkets with other leafy veg)
50g spinach, washed and prepared
1/2tsp soy sauce and fish sauce, optional
1tbsp sesame seeds, toasted
Cooked rice to accompany

Method

Heat half of the oil in a wok or frying pan over high heat. Stir-fry the fish in batches for 30 secs on each side, or until lightly coloured. Use a fish slice to gently remove the fish from the pan and set aside on a warm plate
Add the remaining oil and stir-fry the mushrooms and garlic for 1-2 mins
Add the stir fry oyster & spring onion sauce and stir over a high heat until piping hot. Add the pak choi and spinach, and toss until the leaves just begin to wilt
Immediately stir in the salmon pieces and add the soy and fish sauce, if using. Spoon onto cooked rice, and sprinkle liberally with toasted sesame seeds.

Recipe courtesy of Blue Dragon

Send us a recipe >