School of Wok Salmon Bites in XO Onion Sauce

Serves 4

Recipe from Jeremy Pang’s Chinese Unchopped

Ingredients

  • 1 onion
  • 3 garlic cloves
  • 2 large fresh red chillies
  • a small handful of coriander
  • 500g salmon fillet, skin off and pin-boned (ask your fishmonger to do this for you)
  • 300g sugar snap peas
  • 2 tablespoons vegetable oil

For The Sauce

  • 4 tablespoons XO sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons sweet chilli sauce
  • 200ml chicken or fish stock

Instructions

  1. Finely slice the onion, garlic and chilli. Roughly chop the coriander.
  2. Cut the salmon into large ½cm bite-sized pieces. Mix all the sauce ingredients together in a small bowl.

BUILD YOUR WOK CLOCK:

  1. Place your sliced onion at 12 o’clock, then arrange the garlic, chilli, sugar snap peas, salmon, sauce bowl and coriander clockwise around your plate.

COOKING

  1. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot.
  2. Add the onion, garlic and chilli and stir-fry for 30 seconds until lightly browned, then add the sugar snap peas and stir-fry for a further minute until the peas are slightly coloured.
  3. Transfer the ingredients from the wok to a bowl, add a further 1 tablespoon of oil to the wok and return to smoking point. Allow to smoke for 5 seconds to ensure the wok is hot enough for the fish to sear well without sticking, then add the salmon. Stir fry for 1─2 minutes until the salmon is browned on all sides.
  4. Return the vegetables to the wok, pour over the sauce and bring to a vigorous boil. Cook for a further 1 minute until the sauce has thickened and reduced enough to just coat the ingredients, then transfer to a large dish. Scatter over the coriander and serve with a side of steamed rice

TIP: The best way to turn the salmon (or any fragile ingredient) in the wok while stir-frying without breaking up the delicate pieces is to use a fish slice, lifting up and folding the ingredients gently from underneath.