Japanese salmon stir-fry
500 g, cut into chunks
Reduced salt soy sauce
2 bunch(es), cut into 3cm lengths
1 medium, cut into wedges
1 medium, sliced
1 tbs, grated
Rice wine vinegar
1 tbs, seasoning
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 (60 ml) 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 (60 ml) 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 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 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 high heat until combined and hot. Serve sprinkled with sesame seeds.