Japanese salmon stir-fry
skinless salmon fillet(s)
500 g, cut into chunks
reduced salt soy sauce
2 bunch(es), cut into 3cm lengths
1 medium, cut into wedges
1 large, sliced
2 tsp, or canola variety
1 tbs, grated
rice wine vinegar
2 tbs, toasted (see tip)
- Combine salmon and 2 teaspoons soy sauce in a bowl. Set aside.
- Heat a wok over high heat. Add broccolini and ¼ cup (60ml) water. Cook, partially covered, for 3–4 minutes or until water has evaporated and broccolini is bright green and just tender. Transfer to a bowl.
- Reheat wok over high heat. Add onion, capsicum and ¼ cup (60ml) water and cook, partially covered, for 3–4 minutes or until water has evaporated and vegetables are just tender. Transfer to bowl with broccolini.
- Heat half the combined oils in wok over high heat for 10 seconds. . Stir-fry half the salmon for 1–2 minutes or until seared. Transfer to a plate. Repeat with remaining combined oils and salmon. Return all salmon to wok with ginger and toss to coat. Return vegetables to wok with vinegar, mirin and remaining soy sauce. Stir-fry over a high heat until combined and hot. Serve sprinkled with sesame seeds.